Leek and goats cheese quiche

Leek and goat’s cheese quiche

Leek and goat’s cheese quiche

1 hour 15 minutes

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Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   7 Points
Cuisine
  • Mediterranean
  • French
  • European
  • antipasti
  • starter
  • morning meal
  • snack
  • brunch
  • appetizer
  • antipasto
  • breakfast
  • hor d'oeuvre
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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
Instructions

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.

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.

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.

Bake for 30-40 minutes, until golden and the filling is set.

Serve warm, cold or at room temperature.

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