Everyone’s Favorite Sandwich

daisi - September 26, 2011

Helping Joplin

daisi - September 26, 2011

Meatless Monday: Leek and Goat Cheese Quiche

daisi - September 26, 2011
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leeks

My first experience cooking with leeks was a few months ago when I created the bacon, leek and goat cheese pasta. I really enjoyed the mild taste of the leeks and definitely wanted to work with them again. I grabbed some at the local farmers market one weekend and started the search for a recipe. I settled on a leek and goat cheese quiche (apparently these two guys work very well together), but no bacon this time so it qualifies for meatless Monday.

Ingredients

  • 1 (9-inch) frozen pie crust, thawed for 10 minutes
  • 2 leeks (1 pound), trimmed, halved lengthwise and sliced (see instructions on how to prepare leeks here)
  • 2 eggs (the pic only has 1 egg because 1 fell on the floor pre-pic – see below)
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3/4 teaspoon ground nutmeg
  • 2 ounces soft goat cheese, crumbled

Whoops! Don’t worry, this egg was not used after its great fall.

To get started, preheat your oven to 400°F. Prick the pie crust with a fork several times.

Place the pie crust in the oven and bake until golden, about 15 minutes. Set aside.

Reduce your oven temperature to 375°F.

In the meantime, bring a large pot of water to a boil. Add your chopped leeks and simmer until tender, 5 to 7 minutes (do a taste test to be sure).

Once the leeks are nice and tender, drain them completely.

While the leeks are cooking, whisk together eggs, milk, cream, tarragon, salt, pepper and nutmeg, in a large bowl.

Spread the drained leeks in the bottom of your pie crust. Dollop with the goat cheese. Then, pour the egg mixture over the top.  Bake the quiche until lightly browned and set in the middle (40 to 50 minutes). Serve warm or serve at room temperature.

Additional tip: Double the recipe and freeze the second quiche after it cools from the oven. When ready for an easy meal, thaw the quiche in the fridge and re-heat at 350°F for 10 minutes (or until heated through).

[as see on Square]

 

Leek and Goat Cheese Quiche
Recipe Type: main dish
Author: Daisi
Prep time: 10 mins
Cook time: 1 hour
Total time: 1 hour 10 mins
My first experience cooking with leeks was a few months ago when I created the bacon, leek and goat cheese pasta. I really enjoyed the mild taste of the leeks and definitely wanted to work with them again. I grabbed some at the local farmers market one weekend and started the search for a recipe. I settled on a leek and goat cheese quiche (apparently these two guys work very well together), but no bacon this time so it qualifies as vegetarian!
Ingredients
  • 1 (9-inch) frozen pie crust, thawed for 10 minutes
  • 2 leeks (1 pound), trimmed, halved lengthwise and sliced
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3/4 teaspoon ground nutmeg
  • 2 ounces soft goat cheese, crumbled
Instructions
  1. Preheat your oven to 400°F.
  2. Prick the pie crust with a fork several times.
  3. Place the pie crust in the oven and bake until golden, about 15 minutes. Set aside.
  4. Reduce your oven temperature to 375°F.
  5. In the meantime, bring a large pot of water to a boil. Add your chopped leeks and simmer until tender, 5 to 7 minutes (do a taste test to be sure).
  6. Once the leeks are nice and tender, drain them completely.
  7. While the leeks are cooking, whisk together eggs, milk, cream, tarragon, salt, pepper and nutmeg, in a large bowl.
  8. Spread the drained leeks in the bottom of your pie crust. Dollop with the goat cheese.
  9. Pour the egg mixture over the top.
  10. Bake the quiche until lightly browned and set in the middle (40 to 50 minutes). Serve warm or serve at room temperature.
Notes

Double the recipe and freeze the second quiche after it cools from the oven. When ready for an easy meal, thaw the quiche in the fridge and re-heat at 350°F for 10 minutes (or until heated through).

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