GOAT CHEESE AND LEEK QUICHE
Best brunch quiche ever. Serve with fresh green salad.
Provided by Allyson
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Prick pie crust all over with a fork; place on a baking sheet.
- Bake in the preheated oven until lightly golden, about 15 minutes. Remove crust and set aside to cool slightly; reduce oven temperature to 375 degrees (190 degrees C).
- Bring a large pot of water to a boil and simmer leeks just until tender, about 7 minutes; drain thoroughly.
- Whisk eggs, heavy cream, milk, chives, nutmeg, salt, and black pepper together in a bowl. Spread leeks evenly over bottom of pie crust; dot with goat cheese. Pour egg mixture over leeks.
- Bake in the preheated oven until puffed, lightly browned, and a sharp knife inserted near the center comes out clean, 40 to 50 minutes. Remove to cool until warm or room temperature before serving.
Nutrition Facts : Calories 328.7 calories, Carbohydrate 22.1 g, Cholesterol 129.3 mg, Fat 23.2 g, Fiber 2 g, Protein 8.8 g, SaturatedFat 10.1 g, Sodium 361.3 mg, Sugar 3.2 g
LEEK AND GOAT CHEESE QUICHE
The recipe is from America's Test Kitchen, with some minor modifications made by me (highlighted in italics). Goat cheese should be fairly easy to find in any decent supermarket. I found the best value for it at a warehouse club, where they were charging less for a pound of it than a normal grocery store charged for half the amount. Make sure to wash leeks thoroughly, as they can be gritty.
Provided by Columbus Foodie
Categories Savory Pies
Time 55m
Yield 1 quiche, 6 serving(s)
Number Of Ingredients 11
Steps:
- Adjust oven rack to center position and heat oven to 375 degrees.
- Sauté white parts leeks in butter over medium heat until soft, 10-15 minutes.
- Meanwhile, whisk all remaining ingredients except goat cheese in medium bowl.
- Spread goat cheese and leeks evenly over bottom of warm pie shell and set shell on oven rack.
- Pour in custard mixture to 1/2-inch below crust rim.
- Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 32 to 35 minutes.
- Transfer quiche to rack to cool. Serve warm or at room temperature.
Nutrition Facts : Calories 436.9, Fat 34.7, SaturatedFat 17.3, Cholesterol 209.3, Sodium 503, Carbohydrate 21.1, Fiber 1.7, Sugar 3.5, Protein 11
LEEK, BACON AND GOATS CHEESE QUICHE
Simple and delicious quiche ideal with a salad
Provided by Joanna Lucy Brown
Time 50m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven at 180C (th.6). Place baking parchment with extended paper above the edges of the tin or grease a tin (I used a square tin).
- Fry the bacon bits until crispy and the leeks until they are soft.
- Lay the pastry over the tin and using your finger, press the pastry into the edges and up the side of the tin and prick the base all over with a fork.
- Slice the goats cheese into thin slices and place some on the pastry then all of the leek and bacon mix and then finish the top with the goats cheese slices decorating them as you wish.
- In a bowl beat eggs, crème fraîche and milk and season with salt and pepper.
- Place in the oven and cook for 25 to 30 mins.
LEEK AND CHEESE QUICHE
A fairly fast, surprisingly good quiche -- even quiche-doubters will like it!
Provided by MIZDEEGZ
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Melt the butter in a skillet over medium heat, and saute the leeks until tender. Spread evenly over the bottom of the pie crust.
- In a bowl, toss together the Swiss cheese, Romano cheese, and flour. Spread over the leeks.
- In a separate bowl, beat together the eggs and heavy cream. Pour over the cheese layer in the pie crust. Top with the tomato slices, and season with salt and pepper.
- Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 30 minutes, until the crust is lightly browned and a knife inserted in the center of the quiche comes out clean.
Nutrition Facts : Calories 472.1 calories, Carbohydrate 15.7 g, Cholesterol 203.9 mg, Fat 39.4 g, Fiber 0.8 g, Protein 14.9 g, SaturatedFat 21.4 g, Sodium 358.6 mg, Sugar 2.6 g
LEEK & GOAT'S CHEESE TRAYBAKE TART
This cheese and vegetables shortcrust pastry tart is perfect for a midweek meal, or picnic, and it's cheap to prepare
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch, Snack, Starter, Supper
Time 1h
Yield Cuts into 6
Number Of Ingredients 10
Steps:
- Heat oven to 200/180C fan/gas 6. Line a non-stick tin (24cm x 20cm x 3cm deep) with baking parchment. Unravel the pastry and use it to line the tin. It should fit almost perfectly except for a slight overhang at the ends. If there are any cracks in the pastry, gently press them together with your fingers, then prick the base. Line with more baking parchment, fill with baking beans and bake for 15 mins. Remove the paper and beans and bake 5 mins more to dry the base.
- Meanwhile, in a large non-stick frying pan, fry the leeks in the butter with most of the thyme until soft - about 8 mins. Tip into a bowl and pour in the milk, then add the nutmeg, some seasoning and the eggs. Beat until well mixed, then stir in the chopped goat's cheese.
- When the pastry case comes out of the oven, tip in the leek mixture, arrange the sliced cheese on top and scatter over the hazelnuts and the remaining thyme. Return to the oven for 25-30 mins until the filling is set. Trim away the excess pastry at the ends if you like and serve warm or at room temperature with a tomato salad.
Nutrition Facts : Calories 458 calories, Fat 30 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 1.1 milligram of sodium
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RECIPE: GOAT CHEESE AND LEEK QUICHE | WHOLE FOODS MARKET
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Servings 6Calories 260 per servingTotal Time 1 hr
- Transfer to a baking sheet and bake until just golden, about 15 minutes. Set crust aside and reduce the oven temperature to 375°F.
- Meanwhile, bring a large pot of water to a boil. Add leeks and simmer until just tender, 5 to 7 minutes. Drain leeks thoroughly.
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5/5 (1)Total Time 1 hr 5 minsCategory Breakfasts, Main DishesCalories 234 per serving
- Prep: Preheat oven to 400°F (204°C). Prick thawed pie crust all over with a fork, then bake it (empty) for 15 minutes, or until it begins to brown. When finished, reduce oven temperature to 350°F (176°C).
- Clean Leeks: Meanwhile, cut the root and dark green part off of each leek, then cut each in half lengthwise. Slice into ¼ inch thick half moons. Transfer to a large bowl, then cover with water. Swish around to clean out the dirt, then drain.
- Saute Leeks: Heat butter or oil in a large saute pan over medium/high heat. Add leeks and salt, then cook until tender and bright green, 7 to 10 minutes.
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