Leekandgoatcheesequiche Recipes

LEEK AND GOAT CHEESE TART

Steps:

• Using a food processor or your fingers, work the butter into the flour and salt until the mixture is crumbly and the butter is well distributed. Add up to 1/4 cup cold water, working the dough just until it forms a loose, shaggy ball.
• Turn the dough out onto a clean, lightly-floured surface. Gather the dough into a round, then use your palm to flatten the dough into a round. Lightly dust the top with flour. Use a rolling pin to roll the dough to 1/8" thick, lightly flouring the top and bottom as necessary to prevent sticking. Drape the pie dough over a 9" tart pan or deep-dish pie shell.
• Gently press the dough into the bottom and sides of the tart shell. Dock the bottom all over with the tines of a fork. Trim excess dough. Cover loosely with plastic wrap, and chill for 2 to 24 hours.PRO TIP: The best way to trim the excess dough from the tart shell? Run the rolling pin right across the top.
• Preheat the oven to 375°F. Remove the tart shell from the fridge. Unwrap and bake for 20 minutes lined with pie weights. Remove the weights, and bake for 15 minutes more, until lightly golden brown. PRO TIP: Pie weights help prevent the tart shell from slumping or losing its shape while baking. For pie weights, just lay some parchment in the tart shell and fill it with a pound of dried beans. This is what we did in pastry school, too. There is no need to buy special pie weights.
• While the tart shell bakes, melt 2 tablespoons butter in a skillet over medium heat. Add the leeks and 1/2 teaspoon kosher salt and cook, stirring often, until soft and cooked through, about 7 or 8 minutes. If the leeks begin to brown, add a splash of water or lower the heat.PRO TIP: To cut and clean leeks, cut off the root stumps, then slice each leek lengthwise into two long halves. Place each half face-down and slice into thin half moons. Rinse very well in cold water.
• Whisk together the eggs, cream, milk, and remaining salt.
• Reduce the oven temperature to 325°F. Pour half the egg and cream mixture into the tart shell. Scatter the leeks and goat cheese all around, then top off with more of the liquid until it is filled almost, but not quite, to the brim. Sprinkle with a pinch of salt and some fresh black pepper. You may not need all of the egg and cream mixture depending on the depth of your pie pan.
• Bake until the top looks dry and set and a knife comes clean from the center, somewhere in the range of 40 to 45 minutes, give or take.
• Cool to warm room temperature. Serve, garnished with fresh minced chives.

GOAT CHEESE AND LEEK QUICHE

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.

LEEK AND GOAT CHEESE QUICHE

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.

GOAT CHEESE QUICHE

Steps:

• Preheat the oven to 425 degrees F. Heat the olive oil and butter in a large skillet over medium-high heat. Add the garlic and cook until softened, about 1 minute. Add the greens and 1/2 teaspoon salt; cook, stirring occasionally, until the greens wilt and most of the liquid evaporates, 5 to 7 minutes.
• Meanwhile, roll out the puff pastry on a lightly floured surface until large enough to fit in a 9-inch pie plate. Ease into the pie plate and trim the edge; crimp if desired. Scatter the goat cheese and Parmesan in the crust, then top with the sauteed greens.
• Whisk the eggs, heavy cream, nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; pour over the greens. Bake until the crust is golden brown and the quiche is set, about 20 minutes. Slice into wedges.

LEEK, BACON AND GOATS CHEESE QUICHE

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 QUICHE

Steps:

• Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 325°., In a large skillet, heat oil over medium-high heat. Add leeks and mushrooms; cook and stir until tender, 3-5 minutes. Add sausage and garlic; cook 1 minute longer. Remove from the heat. Sprinkle 1/2 cup cheese over crust. Top with sausage mixture and tomatoes. Whisk eggs, cream, sour cream, thyme, salt and pepper; pour over top. Sprinkle with remaining cheese., Bake until a knife inserted in center comes out clean, 40-45 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand 10 minutes before serving. If desired, top with additional fresh thyme.

LEEK AND CHEESE QUICHE

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.

LEEK AND GOAT CHEESE QUICHE

Steps:

• 1. 1. Adjust oven rack to center position and heat oven to 375 degrees. Sauté white parts leeks in butter over medium heat until soft, 5-7 minutes. Meanwhile, whisk all remaining ingredients except goat cheese in medium bowl. 2. 2. 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.