Green Quiche with Goats Cheese

Gosh, meat free and sweet free week is no joke!! We had all the best of intentions and really, on reflection we did alright!

While I was spending too much time hanging out on the virtual veggie aisle of Tesco’s website I spotted a product I certainly hadn’t bought before. Super Sprouts by that had to be a decent addition to a healthy eating week, hadn’t it?

I wandered over to their website to see what in the world I might do with said sprouts and what a find that site was! Bright and fun and full of really delicious recipes!

My recipe of choice was Green Quiche with Goats Cheese. I cheated a small bit (hey, I have three times the chaos others have, I need my shortcuts!) and went for Jus-Rol frozen short crust pastry and allowed it to thaw over night. I also accidently went for frozen spinach which worked out just perfectly though I had intended to go for fresh. My only other moment of substitution was having no baking beans to bake the pastry blind so I used some rice!

Click the recipe link. Trust in me it is delicious, it’s a welcome change from the ordinary, it is light and easy to eat and a really satisfying meal.

I served the quiche with a mixed salad of beetroot, avocado and cherry tomatoes with a splash of balsamic vinegar!

The website is currently having a few change so after a little twitter enquiry, the lovely gang at Good4U sent me on the full recipe… here is it!


Preheat the oven to 180 degrees.


Short crust Pastry (9 inch wide dish, 1.5 inch deep)
225g plain flour
Pinch of salt
110g butter, cubed
3-4 tbsp. cold water
1 tbsp. of oil
2 shallots (chopped)
100 g spinach
1/2 head of broccoli
Pinch of nutmeg
1 tablespoon of Worcestershire Sauce
1 tub of Good4U Super Sprouts
2 tablespoons of Good4U Multi Seed Mix
150g of goat’s cheese
75g of milk
75g of cream
3 eggs and 1 egg yolk
Salt and pepper

On a lightly floured surface, roll out the pastry to a 12-inch round about 1/8 inch thick. Fit the round into a 9 inch dish and trim the overhang.

To bake the pastry blind, line the tart shell with grease proof paper and fill with baking beans or rice.

Bake until the pastry is firm, about 20 minutes. Remove the paper and weights and bake for about 10 minutes longer, or until just starting to brown. Transfer the shell to a rack to cool.

For the filling, heat the oil in a large frying pan and add the chopped shallot and fry for 2 minutes without colouring, add the spinach and cook for another 2 minutes until the spinach has just wilted and season, take off the heat and drain.

Cut the broccoli into small florets and blanch in boiling water for 3 minute’s. When cooked run under cold water and leave in a sieve to drain or on a tea towel.

In a bowl add the eggs and 75 grams of the goat’s cheese, whisk until the cheese is mixed in and add the milk, cream, nutmeg, salt, pepper and Worcestershire and mix again.

Place the spinach, broccoli, sprouted seeds and multispeed and place in the pre baked tart. Cover with the egg, milk and cream mix but be careful not to overfill the Quiche Crumble the remaining 75 grams over the top.

Place in the oven and bake until quiche is puffy and the goat cheese is beginning to brown in spots, about 35 minutes.

Allow to cool before slicing and serving. Garnish with extra Good4U sprouts and seeds to really get that healthy


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