French Cuisine
Leek and Goat Cheese Quiche
This contemporary French quiche offers a refined, lighter alternative to traditional savory tarts, celebrating the classic combination of sweet leeks and artisanal cheeses. The foundation features a crisp, buttery shortcrust pastry pastry shell that holds a beautifully soft and fragrant filling. Sautéed slowly in pure butter, the leeks shed all sharpness, transforming into a sweet, meltingly tender confit. Generous pockets of tangy goat cheese are scattered throughout, melting into the velvety egg custard to deliver a sublime contrast of savory, sweet, and rich dairy notes.
Dishday
Recipe overview
- Total time
- 65 min
- Prep
- 25 min
- Cooking
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- French Cuisine
Nutrition
per serving
- Calories
- 365 kcal
- Protein
- 12 g
- Fat
- 24 g
- Carbs
- 25 g
- Fiber
- 2 g
Step by step
Method
- 01
Combine cold butter cubes, flour, and a pinch of salt, rubbin…
Combine cold butter cubes, flour, and a pinch of salt, rubbing them into fine crumbs. Add ice water, press into a uniform dough ball, wrap in plastic, and chill for 30 minutes.
- 02
Slice the washed leeks into thin half-moons
Slice the washed leeks into thin half-moons. Melt a knob of butter in a pan over low heat, add the leeks, and sweat them for 10 minutes until meltingly tender.
- 03
Preheat the oven to 190°C (375°F)
Preheat the oven to 190°C (375°F). Roll out the dough, fit into your pan creating high sides, and prick with a fork. Line with paper and baking weights, blind bake for 15 minutes, then remove weights and bake 5 minutes more.
- 04
In a deep bowl, combine the eggs, cream, milk, salt, pepper,…
In a deep bowl, combine the eggs, cream, milk, salt, pepper, and freshly grated nutmeg. Whisk thoroughly until smooth and homogeneous.
- 05
Spread the cooked leeks evenly across the bottom of the par-b…
Spread the cooked leeks evenly across the bottom of the par-baked pastry shell, then crumble the soft goat cheese over the top in uniform pieces.
- 06
Pour the egg custard gently over the filling
Pour the egg custard gently over the filling. Lower oven to 180°C (350°F) and bake for 35-40 minutes until the center is set and lightly golden.
Dishday
Useful advice
Cooking tip
When sweating the leeks, keep the heat low and do not let them brown. They should become soft, completely translucent, and remain pale green to preserve their delicate sweet flavour.
How to serve
Allow the baked quiche to stand for 15 minutes at room temperature before slicing for a clean cut. Serve warm or cold accompanied by a simple side salad tossed in vinaigrette.
How to store
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To refresh the pastry crust, warm the slices in a 160°C (320°F) oven for 10 minutes.
Note
A soft goat cheese log (Chèvre) is preferred for its melting qualities, but a mild French feta can also be substituted.
