Leek and Goat Cheese Quiche

Elevate your brunch game with this elegant Leek and Goat Cheese Quiche, a delightful fusion of creamy goat cheese, tender leeks, and a buttery homemade crust. This savory tart combines layers of flavor, from the delicate sweetness of sautéed leeks to a rich custard infused with a hint of nutmeg and black pepper. The flaky, golden crust is blind baked to perfection, ensuring a sturdy base for the silky filling. Topped with crumbled goat cheese and optional Parmesan for an extra savory kick, this quiche is perfect for everything from casual gatherings to holiday spreads. With its easy-to-follow recipe and stunning results, this dish can be served warm or at room temperature, making it as versatile as it is irresistible.

Nutriscore Rating: 54/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 113 grams unsalted butter
• 200 grams all-purpose flour
• 3 tablespoons cold water
• 0.5 teaspoons salt
• 2 large leeks
• 1 tablespoon olive oil
• 4 large eggs
• 240 milliliters heavy cream
• 120 grams goat cheese
• 0.25 teaspoons black pepper
• 0.125 teaspoons nutmeg
• 30 grams parmesan cheese (optional)

Directions

Step 1

To make the crust, combine the all-purpose flour and salt in a large bowl. Dice the unsalted butter into small cubes and work it into the flour with a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Step 2

Add cold water, one tablespoon at a time, mixing until the dough just comes together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 3

Preheat the oven to 190°C (375°F). Roll out the chilled dough on a floured surface to fit a 9-inch tart or pie pan. Press the dough into the pan and trim the edges. Prick the bottom of the crust with a fork and blind bake for 10 minutes using pie weights or dried beans. Remove the weights and bake for another 5 minutes. Set aside to cool.

Step 4

While the crust cools, prepare the filling. Slice the leeks in half lengthwise, then thinly slice them into half-moons. Rinse thoroughly under cold water to remove any dirt.

Step 5

In a skillet, heat the olive oil over medium heat. Add the leeks and cook for 5-7 minutes until softened but not browned. Remove from heat and set aside.

Step 6

In a mixing bowl, whisk together the eggs, heavy cream, black pepper, and nutmeg until well combined.

Step 7

Spread the cooked leeks evenly over the pre-baked crust. Crumble the goat cheese on top of the leeks.

Step 8

Pour the egg and cream mixture over the filling ingredients. If desired, sprinkle grated parmesan cheese on top for extra flavor.

Step 9

Bake in the preheated oven for 35-40 minutes, or until the filling is set and the top is lightly golden.

Step 10

Allow the quiche to cool for 10 minutes before slicing and serving. Enjoy warm or at room temperature.

Nutrition Facts

Serving size	(1265.2g)

Amount per serving	% Daily Value*
Calories	3509.5

Total Fat 256.9g	0%
Saturated Fat 143.5g	0%
Polyunsaturated Fat 1.3g
Cholesterol 1355.3mg	0%
Sodium 2600.5mg	0%
Total Carbohydrate 198.5g	0%
Dietary Fiber 11.0g	0%
Total Sugars 13.4g
Protein 87.5g	0%

Vitamin D 170.4IU	0%
Calcium 885.2mg	0%
Iron 23.3mg	0%
Potassium 1213.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.9%

Protein: 10.1%

Carbs: 23.0%