Leek and goat cheese quiche, a savory pie prepared in various regions of France. It consists of a shortcrust pastry shell filled with an ‘appareil,’ a creamy mixture made with eggs and cream, along with sautéed leeks and goat cheese.

YOU CAN ALSO TRY

Difficulty: Easy
Cost: Economical
Rest time: 10 Minutes
Preparation time: 15 Minutes
Portions: 6 People
Cooking methods: Oven
Cuisine: French
Seasonality: Autumn, Winter

Ingredients

5.3 oz leek
1 roll shortcrust pastry
5.6 oz goat cheese
2 eggs
1.8 oz Grana Padano cheese, grated (+ 1 tablespoon)
0.42 cup cooking cream
2 pinches fine salt
to taste black peppercorns
2 tablespoons olive oil
1 tablespoon water
to taste chives

Tools

1 Baking Dish
1 Electric Whisk
1 Spatula
1 Pan
1 Cutting Board
1 Knife

Preparation of Leek and Goat Cheese Quiche

Clean and wash the leek thoroughly, then cut it into slices no thicker than a quarter inch.
In a pan, pour 2 tablespoons of oil and 1 tablespoon of water, add the sliced leek, a pinch of salt, and some freshly ground pepper.
Cook over medium-low heat with a lid for 10-15 minutes or until they are soft enough.
Once softened, remove from heat and let cool slightly.
Now take the shortcrust pastry out of the fridge and remove it from its packaging, then leave it aside to lose some of the fridge cold so it can be unrolled more easily without breaking.
Meanwhile, work the goat cheese, 2 eggs, and a generous amount of freshly ground pepper with an electric whisk.
Then add the grated Grana cheese and mix well.
Finally, add the cream and mix.
When the leek is warm, add it to the cheese cream and mix.
Adjust seasoning with salt and pepper.
Now unroll the shortcrust pastry over a round baking dish and pour in the leek mixture.
Fold the excess edge over the filling and bake in a preheated oven at 356°F for 30 minutes.
Once baked, let it cool for a few minutes, then sprinkle with grated Grana cheese and chives.
And voilà… the leek and goat cheese quiche is ready to be sliced and served at the table.