Goat Cheese and Leek Quiche
Homemade Pie Crust – For a 26 cm (10-inch) tart pan
Preparation: 15 min
Resting time: 2 hr 20 min
Ingredients
• 250 g flour
• 10 cl cold water (100 ml)
• 125 g butter + 15 g for greasing the pan
• ½ tsp salt
Instructions
1. Sift the flour onto your work surface, forming a well in the center. Add the butter, cut into small pieces, and the salt. Pour in the cold water and mix the ingredients with your fingertips, taking care not to knead the dough.
2. Using the palm of your hand, press portions of the dough away from you across the work surface (a French technique called fraisage).
3. Repeat this process once more, then gather the dough into a ball without overworking it. Cover with a kitchen towel and let it rest in the refrigerator for 2 hours.
4. Roll out the dough with a rolling pin, working from the center outward. Butter a tart pan about 26 cm in diameter and line it with the pastry.
5. Return the pastry-lined pan to the refrigerator and let it rest for another 20 minutes before adding the filling and baking.
Leek and Goat Cheese Filling
Ingredients
• 2 tbsp butter
• 1½ cup cream
• 3 eggs
• 3-4 leeks
• Goat cheese, to taste
• Salt, to taste
• Black pepper, to taste
Instructions
1. Preheat your oven to 350°F (175°C).
2. Melt the butter in a pan and cook the leeks over medium heat until they become soft.
3. In a mixing bowl, whisk together the eggs and cream until well combined. Stir in the cooked leeks, then season the mixture with salt and pepper.
4. Pour the filling into the prepared pastry, add goat cheese and place the shell on a baking sheet for easier handling.
5. Transfer to the oven and bake until the filling is fully set and lightly golden on top.
