Leek and Goat’s Cheese Quiche

Ingredients

• •1 ready-rolled pastry
• •1 lb leeks
• •2 tbsp butter
• •2 tbsp tarragon leaves
• •nutmeg
• •4 eggs
• •7 oz log goat's cheese
• •salt and pepper
• •1 tbsp almonds

We may earn a commission on Instacart orders, at no extra cost to you.

Method

From foodista.com — read the original

1. 1Preheat 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. 2Remove the paper and beans and bake 5 minutes more to dry the base.
3. 3Meanwhile, 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.
4. 4Take 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.
5. 5Whisk 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.
6. 6Bake for 30-40 minutes, until golden and the filling is set.
7. 7Serve warm, cold or at room temperature.