Quiche with Leek and Goat Cheese

This one is totally inspired by a recipe found on Whiteplate – a very popular Polish blog with wonderful recipes and awesome pictures!

I just had to try this one and share it with you.

It drew my attention, because it is totally my style – simple, colorful, delicious. And I love quiche! Fresh out of the oven it makes a perfect dinner, but it is just as good eaten cold for lunch the next day, or even breakfast! Also perfect if you have people coming over. It is easy and fast to make and good results are guaranteed.

I always have puff pastry in my freezer. It serves so many purposes and you never know when it might come in handy!

U need (for 1 quiche)

1 package of puff pastry (app. 400 g)

400 grams of leek, cut in thin rings (only the white part)

3 cloves of garlic, finely chopped

100 ml dry of white wine

300 g soft, creamy goat cheese 

2 eggs 

100 ml of cream 

freshly grated nutmeg (just a dash)

fresh or dried thyme

10 cherry tomatoes, halved

2 tablespoons of olive oil

salt and pepper

How to make it

I used a flat, rectangular baking tray for this quiche, but you can use any kind of baking tray/quiche form you want, as long as the puff pastry covers it entirely.

Cover the baking tray/quiche form with the puff pastry and punch with a fork to allow the steam to get out during baking. Bake for about 8 minutes at 180-200°C, just so that it bakes slightly and becomes firm enough to put the rest of the ingredients on top. Take it out of the oven and let it cool down (do not switch the oven off!). 

Take a deep frying pan or wok, with lid, and heat up the olive oil in it. Add the leek rings and the finely chopped garlic and toss it around. Simmer over a very low heat for about 10 minutes with the lid closed, giving it a toss every now and then. The leek should be soft, but not burned! Add the white wine and let it all simmer for another 5 minutes (lid off), until the alcohol and extra moisture evaporate.

In the meantime, mix the cheese, eggs and cream together well (preferably in a blender). Season with the nutmeg, salt and pepper.

Once the leek is done, spread it over the puff pastry. Pour the cheese mix on top and spread it around evenly. Place the tomatoes on top of that (notch up) and sprinkle everything with thyme (fresh or dried).

Bake the quiche in the oven for about 30 minutes until the pastry is golden brown and the cheese mix nice and firm.

Take the quiche out of the oven and let it cool down a bit. Serve warm or at room temperature. Or cold the next day – just as good!