Leek And Goat Cheese Quiche Food

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.

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.

QUICHE WITH HERBS AND GOAT CHEESE

Steps:

• Bake prepared dough at 375 degrees for 15 to 20 minutes, until lightly browned. Patch any small holes with leftover dough. Cool.
• Make the custard: in mixing bowl, beat eggs. Whisk in half-and-half, salt, pepper, lemon zest, thyme, scallions and parsley. Set aside.
• Set tart pan on a baking sheet. Spread goat cheese slices evenly over bottom of pastry. Beat custard once more and carefully pour into shell. Bake at 375 degrees for 30 to 35 minutes, until top is golden and custard is set. Cool for 10 minutes. Serve warm or at room temperature.

LEEK QUICHE

Steps:

• Cut away the root and dark green leaves from the leeks and cut in half lengthwise. Run under cold water to remove sand. If the leeks are very sandy soak them for 15 minutes or so, then run under cold water again. Drain on paper towels. If the leeks are very fat, cut the halves in half again lengthwise, then cut in thin slices.
• Preheat the oven to 350 degrees. Heat the oil or oil and butter over medium heat in a lidded skillet or saucepan and add the leeks and a pinch of salt. Cook gently, stirring, until they begin to soften. Turn the heat to medium-low, cover and cook gently until the leeks are very soft but not browned, stirring often, 10 to 15 minutes. If they begin to stick or brown, add a little more salt and/or a spoonful of water or wine. Stir in the garlic if using and cook for another 30 seconds to a minute, until fragrant.
• Beat together the egg yolks and egg in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush lightly brush the bottom of the crust and place in the oven for 10 minutes. Remove from the oven and set aside.
• Add salt (about 1/2 teaspoon), pepper and the milk to the eggs and whisk together. Spread the leeks in an even layer in the crust. Sprinkle the cheese in an even layer on top. Pour in the custard filling. Place in the oven and bake for 30 minutes, or until set and just beginning to color on the top.
• Remove from the oven and allow to sit for at least 15 minutes before serving.

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:

• 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.

SMOKED HAM BACON AND GOAT CHEESE QUICHE

Steps:

• Preheat oven to 350°F.
• In a bowl, whisk the eggs, half and half, and seasonings together.
• In a skillet, saute the bell pepper and bacon over medium heat until bacon until it's midway to crisp. Add the diced ham and butter. Continue to cook for about 3-4 minutes to just warm the ham through.
• Coat a pie plate or baking dish with cooking spray. Pour the skillet contents into it. Sprinkle with half of the goat cheese. Pour the egg mixture over it. Sprinkle the remaining goat cheese on top.
• Bake for 30 minute Remove from oven and let stand for 10 minutes. Slice and top with the garnish toppings (divided among the servings).
• You can substitute a combination of milk & heavy whipping cream or similar depending on your taste, allergies, or fat content preferences.

LEEK & GOAT'S CHEESE TRAYBAKE TART

Steps:

• Heat oven to 200/180C fan/gas 6. Line a non-stick tin (24cm x 20cm x 3cm deep) with baking parchment. Unravel the pastry and use it to line the tin. It should fit almost perfectly except for a slight overhang at the ends. If there are any cracks in the pastry, gently press them together with your fingers, then prick the base. Line with more baking parchment, fill with baking beans and bake for 15 mins. Remove the paper and beans and bake 5 mins more to dry the base.
• Meanwhile, in a large non-stick frying pan, fry the leeks in the butter with most of the thyme until soft - about 8 mins. Tip into a bowl and pour in the milk, then add the nutmeg, some seasoning and the eggs. Beat until well mixed, then stir in the chopped goat's cheese.
• When the pastry case comes out of the oven, tip in the leek mixture, arrange the sliced cheese on top and scatter over the hazelnuts and the remaining thyme. Return to the oven for 25-30 mins until the filling is set. Trim away the excess pastry at the ends if you like and serve warm or at room temperature with a tomato salad.