Savory Vegetable and Goat Cheese Pie


Lighter and less caloric than a quiche, this savory tart combines the flavor of summer vegetables with melted Chavroux for a more than tasty lunch.
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At a glance
*1 Ile de France goat cheese
*1 zucchini
*4.5 oz Parisian mushrooms
*3 sliced ham
*½ bunch of spring onions
*2 tablespoons of olive oil
*5 cherry tomatoes
*1 tablespoon of herbs
*1/5 cup of cream
*1/5 cup of milk
*.7 oz butter for the mold
*2 eggs & 2 egg yolks
*3 tablespoons of flour
*Salt, pepper


Mince the onions, Parisian mushrooms and zucchini. Allow them to sweat for 5 minutes over medium heat with olive oil.

*Cut the fire. Add the cubed ham and herbs.

*Preheat oven to 350° F. In a bowl, beat the eggs and egg yolks. Stir the flour until it is without lumps. Then, add the goat cheese.

*Mix the cream and milk. Salt and pepper. Add the above mixture and mix gently.

*Butter the tart plate, 11 inches in diameter, then pour in the mixture. Add the rest of the goat cheese, cubed, and the cherry tomatoes, cut in half.

*Bake for 30 minutes. Let cool 15 minutes in the oven, turned off, before serving.

Additional Tips

Additional Tip: Preferably use a tart pan with a removable bottom to perfectly form the savory tart.