 Preparation Time |
10mins
|
 Cooking Time |
40mins
|
 Level |
Easy
|
 Serves |
6
|
|
Bites
|
2
|
2 sheets Ready rolled shortcut pastry
40g Low fat butter
85g Courgettes, sliced
85g Green beans, halved lengthways
85g Peas
1 Onion, chopped
300ml Skimmed milk
30g Plain flour
2 Eggs
60g Ricotta cheese
Preheat the oven to 200°C/180°C fan/gas mark 6.
Lightly grease a fluted 23cm loose-base flan/quiche tin.
Line the base and sides of the tin with pastry and trim off any excess.
Line the pastry with baking paper and half fill with dried beans or rice. Bake for 10 mins.
Remove the paper and beans. Bake a further 10 mins or until golden.
Melt the butter in a saucepan over a medium heat and cook the green vegetables and onions for 5 mins, stirring until soft.
Stir the milk and flour into the pan until it thickens to a smooth sauce. Cool for 5 mins, stirring frequently.
Beat the eggs into the sauce and season with salt and pepper.
Pour into the pastry case and scatter with ricotta.
Bake for 40 mins until the filling is set and turning golden.
Cool for a few mins before taking from the tin. Serve with an optional green salad.
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