Meat Free Week: Leek & Goat’s Cheese Quiche Recipe

quicheThis week is British Meat Free Week, and to help you out with your vegetarian efforts we’ve picked our favourite recipe from MeatFreeWeek.org: the Leek & Goat’s Cheese Quiche. Quiche is a time-tested finger-food favourite that no party should be without, and we make a range of our own here at Destiny.

We love the current popularity of goat’s cheese, and what better way to use this delicious ingredient than alongside a classically British leek in a lovely, crusty quiche?

What you’ll need:

  • 20g butter, plus extra for greasing
  • 1 quantity of shortcrust Pastry
  • 2 leeks, washed and trimmed
  • 1 teaspoon curry powder
  • 6 free range eggs
  • 700ml double cream
  • 100g soft goat’s cheese
  • Salt and freshly ground black pepper

Begin by greasing a 23 cm tart tin with removable base.

Roll out the shortcrust pastry on a lightly floured worktop and use to line the tart tin. Allow to rest for 1 hour. Preheat the oven to 160°C/gas mark 3. Line the pasty with greaseproof paper and baking beans and bake blind for 25 minutes. Take from the oven and lift away the paper and beans. Set the tart shell aside.

Cut the leeks in half along their length, and slice thinly. Melt the butter in a heavy-based saucepan over a medium heat before adding the leeks. Season using salt, pepper, and curry powder. Cook until soft, without allowing the leeks to colour. Take the pan from the heat and set aside.

Crack the eggs carefully into a large bowl and combine with the double cream, gently whisking until well mixed. Crumble up the goat’s cheese and add to the cream along with salt & pepper.

Transfer the softened leeks to the pastry case before pouring in the egg mix and baking for 35 – 45 minutes or until thoroughly cooked and golden on top.

Serve a little warm or at room temperature.

Serves 6-8 people.

For a quicker quiche, simply pick from our range of baked goods. Take a look at our catalogue here.