Leek and goat’s cheese quiche
Ingredients
1 ready-rolled pastry
500g / 1 lb leeks, sliced very thinly
25g / 2 tbsp butter
2 tbsp tarragon leaves, chopped
300ml / 1¼ cup milk
Freshly grated nutmeg
4 eggs
200g / 7 oz. / 1 cup log goat's cheese, half chopped, the rest sliced
Salt & pepper
Optional: 1 tbsp roughly chopped almond or hazelnuts
Preparation
1
Preheat your oven to 200°C/400°F.
2
Line your tin with baking parchment. Unroll the pastry and fit it into the tin.
3
Line with more baking parchment, fill with baking beans and blind bake for 15-20 minutes. Remove the paper and beans and bake 5 minutes more to dry the base.
4
Meanwhile, in a large non-stick frying pan, fry the leeks and tarragon in the butter until they have rendered their liquid and it has evaporated. Set aside to cool a little.
5
In a large bowl, whisk together the milk, eggs, nutmeg, salt & pepper. Whisk until well mixed, then stir in the chopped cheese.
6
Carefully tip the leek mixture into the pastry, arrange the sliced cheese on top and scatter over the nuts, if using.
7
Bake for 30-40 minutes, until golden and the filling is set.
8
Serve warm, cold or at room temperature, at home or at the park.
9
Find more recipes on my blog http://alalemon.com
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About
So you have a picnic coming up and you're out of ideas for what to bring? Fear not, I may have just what you need.
Yield:
Serves 6
Added:
Tuesday, May 19, 2015 - 12:37pm
