Leek and goat’s cheese quiche
By: Ala Lemon
Published: Tuesday, May 19, 2015 - 12:37pm

Ingredients




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
4 eggs
200g / 7 oz. / 1 cup log goat's cheese, half chopped, the rest sliced
Salt & pepper
Optional: 1 tbsp roughly chopped almond or hazelnuts

Preparation

1 Preheat your oven to 200°C/400°F. 2 Line your tin with baking parchment. Unroll the pastry and fit it into the tin. 3 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. 4 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. 5 In a large bowl, whisk together the milk, eggs, nutmeg, salt & pepper. Whisk until well mixed, then stir in the chopped cheese. 6 Carefully tip the leek mixture into the pastry, arrange the sliced cheese on top and scatter over the nuts, if using. 7 Bake for 30-40 minutes, until golden and the filling is set. 8 Serve warm, cold or at room temperature, at home or at the park. 9 Find more recipes on my blog http://alalemon.com

About

So you have a picnic coming up and you're out of ideas for what to bring? Fear not, I may have just what you need.