Leek and Goat’s Cheese Quiche

Ingredients

• •1 sheet shortcrust pastry
• •1 lb leeks
• •2 tbsp butter
• •2 tbsp tarragon
• •nutmeg
• •4 eggs
• •7 oz goat cheese
• •salt and pepper
• •1 tbsp almonds
• •½ cup milk

Method

Adapted from foodista.com

1. 1Preheat your oven to 200C/400F.
2. 2Line your tin with baking parchment.
3. 3Unroll the pastry and fit it into the tin.
4. 4Line with more baking parchment, fill with baking beans and blind bake for 15-20 minutes.
5. 5Remove the paper and beans and bake 5 minutes more to dry the base.
6. 6Meanwhile, 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.
7. 7Set aside to cool a little.
8. 8Take the log of goat cheese and chop half and slice the other half.
9. 9In a large bowl, whisk together the milk, eggs, nutmeg, salt & pepper.
10. 10Whisk until well mixed, then stir in the chopped goat cheese.
11. 11Carefully tip the leek mixture into the pastry, arrange the sliced goat cheese on top and scatter over the chopped almonds, if using.
12. 12Bake for 30-40 minutes, until golden and the filling is set.
13. 13Serve warm, cold or at room temperature.