Leek and goat’s cheese quiche
1 ready-rolled pastry
500g / 1 lb leeks, sliced very thinly
25g / 2 tbsp butter
2 tbsp tarragon leaves, chopped
300ml / 1¼ cup milk
Freshly grated nutmeg
200g / 7 oz. / 1 cup log goat's cheese, half chopped, the rest sliced
Salt & pepper
Optional: 1 tbsp roughly chopped almond or hazelnuts
Preheat your oven to 200°C/400°F.
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.
In a large bowl, whisk together the milk, eggs, nutmeg, salt & pepper. Whisk until well mixed, then stir in the chopped cheese.
Carefully tip the leek mixture into the pastry, arrange the sliced cheese on top and scatter over the nuts, if using.
Bake for 30-40 minutes, until golden and the filling is set.
Serve warm, cold or at room temperature, at home or at the park.
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