mediterranean · antipasti

Leek and goat’s cheese quiche

Name: Leek and goat’s cheese quiche
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: mediterranean
Ingredients: 1 ready-rolled pastry; 1 lb leeks, sliced very thinly; 2 tbsp butter; 2 tbsp tarragon leaves, chopped; Freshly grated nutmeg; 4 eggs; 7 oz. log goat's cheese, half chopped, the rest sliced; Salt and pepper; 1 tbsp chopped almonds

“Leek and goat’s cheese quiche is a Mediterranean recipe that serves 6. One portion of this dish contains approximately 12g of protein, 15g of fat, and a total of 232 calories. For $1.81 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. 1 person found this recipe to be delicious and satisfying. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Only a few people really liked this hor d'oeuvre. A mixture of ready-rolled pastry, almonds, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. All things considered, we decided this recipe deserves a spoonacular score of 45%. This score is solid. Similar recipes include Goat Cheese And Leek Quiche, Leek and Goat Cheese Quiche, and Goat Cheese, Leek & Spinach Quiche.”

total: 1 h 15 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Ready-rolled pastry1
Leekssliced very thinly1 lb
Butter2 tbsp
Tarragon leaveschopped2 tbsp
Nutmeg6 servings
Eggs4
Log goat's cheesehalf chopped, the rest sliced7 oz
Salt and pepper6 servings
Almonds1 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 1 h 15 min

1
Preheat your oven to 200C/400F.Line your tin with baking parchment. Unroll the pastry and fit it into the tin.Line with more baking parchment, fill with baking beans and blind bake for 15-20 minutes.
2
Remove the paper and beans and bake 5 minutes more to dry the base.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.Take the log of goat cheese and chop half and slice the other half.In a large bowl, whisk together the milk, eggs, nutmeg, salt & pepper.
3
Whisk until well mixed, then stir in the chopped goat cheese.Carefully tip the leek mixture into the pastry, arrange the sliced goat cheese on top and scatter over the chopped almonds, if using.

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