Takes approximately 30 minutes plus 40 minutes cooking time

Ingredients:

One large courgette

Dried mixed herbs, salt & pepper to taste

One small soft goat’s cheese log

Six large fresh free range eggs

Shortcrust pastry – see previous post for method and ingredients

Method:

1. Line a ceramic quiche dish with shortcrust pastry (make your own if possible) and allow to cool in the fridge for 20 minutes before blind baking for 15 minutes.

2. Chop your courgettes into either rounds or squares as you choose. Fry in a pan with a little olive oil and mixed herbs.

3. Remove the pastry case from the oven, then smooth the soft goat’s cheese over the base so that it has a light covering all over and add your cooked courgettes in an even distribution.

4. Whisk half a dozen large fresh free range eggs with two tablespoons of milk, and a dash of salt and pepper to taste and pour the egg mix into the pastry case and bake in the centre of your oven for approximately 25-30 minutes until lightly golden brown all over.

“Lovely served warm with a few buttered, minted new potatoes, or cold for lunches and picnics. Even those who are normally scared by goat’s cheese enjoy this as the soft version is milder and goes perfectly with the herbed courgettes.”