Garden Vegetable and Goat's Cheese Quiche

It all started with a weird cultural problem. One of the ingredients are runner beans. I looked up runner beans on Wikipedia and found an entry on runner beans - brilliant! The only problem was that although it stated that this article covered the runner bean, also known as the scarlet runner bean, it said nowhere that there was also the common Green bean, known as runner bean in British English. I searched the whole city for scarlet runner beans, only to find out, once at home, that the BBC means green beans, haricots verts. Is that a problem of the BBC or of Wikipedia, or just my own? I bit of all of the above, I suppose.

So, what about the quiche, then? I must admit that I forgot to add the courgettes - blame it on the runner beans. And I was very sceptic about that bit of adding 300 ml milk (far too much!) and 25 g flour (ugh, don't want a floury tasting quiche) to the filling. But surprisingly, the filling was neither too liquid nor did it taste floury, on the contrary: it tasted surprisingly light. Do take care that you don't overcook the peas though - try adding them a few minutes later than the other veggies. And there's no need to use cherry tomatoes, normal tomatoes cut into eight pieces do just as well.

I made a Pâte Brisée, a French Shortcrust Pastry as a base, and it went together very well.

Edited 9 June 2015: Restaurant quantities. I mean, really, 85 g each of courgette, beans and peas? Peas is easy, as are beans if you're able to buy them loose, but courgette? I therefore used a whole courgette (about 320 g), one package of green beans (200 g), two normal onions and 200 g cocktail tomatoes. To make up for that, I used 30 g flour, 350 ml milk and 3 eggs instead of 2. In other words: in terms of quantities, I didn't stick to the recipe at all.

The result did have a few flaws, which I'm afraid might be connected to what I just stated. The beans were slightly undercooked, and DH thought the eggs were still too liquid (I didn't). Because I used more vegetables than indicated, I also fried them for ten instead of five minutes, but that may not have been enough (I'll admit that they weren't soft yet at that stage, I thought that'd come while baking).

Still, I actually do enjoy this dish, and I suspect you can use it to throw in all your vegetable leftovers (broccoli would probably work really well). I also think you could probably combine it well with the Courgette, Chilli and Mint Pizzas, as you'll need less than a whole courgette for either of them, and the dishes are so different that it won't even be boring to eat courgette several days in a row.