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Caramelised leek quiche
Caramelised leek quiche
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Prep Time:
20 minutes
Cook Time:
85 minutes
Total Time:
105 minutes
Delicious caramelised leek quiche - perfect for a cozy meal at home or a picnic on a sunny day.
Ingredients:
  • 1 quantity shortcrust pastry (see related recipe)
  • 3 small leeks, halved lengthways, washed, dried, cut into 8cm lengths
  • 27.30 gm olive oil
  • 2 tsp balsamic vinegar
  • 16.00 gm brown sugar
  • 2 eggs, lightly whisked
  • 160ml (2/3 cup) thin cream
  • Salt & freshly ground black pepper
  • 100g goat's cheese, crumbled
Instructions:
  • Roll out the pastry into a 15 x 40cm rectangle, roughly 3mm thick. Line a shallow 10 x 34cm fluted tart tin with removable base, trim any excess pastry, then chill in the fridge for 30 minutes.
  • Preheat the oven to 160°C. Arrange the leeks cut-side down on a baking tray, then generously drizzle with oil and vinegar before sprinkling with sugar. Bake for 30 minutes, or until the leeks are tender. Once ready, set them aside to cool.
  • Preheat oven to 200°C. Line pastry base with baking paper and fill with rice or dried beans. Bake for 10 minutes. Remove paper and rice or beans, then bake for another 8 minutes until golden. Take out of the oven and lower temperature to 160°C.
  • In a bowl, combine eggs and cream, season with salt and pepper. Spread goat's cheese over pastry. Pour egg mixture, arrange leeks on top. Bake for 30-35 minutes until set. Serve warm or at room temperature.

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