I have made a leek tart/quiche before (here), but this one is different because it incorporates goat cheese and uses Julia Child’s pate brisee recipe for the crust.
I used a mild hard goat’s cheese, which I happened to come across.If you are going to use fresh goat’s cheese (which is delicious) I would recommend using half the suggested amount and the other half using a mild cheese like mozzarella. Fresh or dried herbs would also suit this quiche well, but I wanted to savour the simple ingredients as they are.
For the crust:
1 cup flour
1/2 tsp salt
1/4 tsp sugar
1/2 cup butter (cold)
scant 1/4 cup iced water
For the filling:
1 large leek
1 cup cream
1 1/2 cup mild hard goat cheese, grated
salt & pepper
To make the crust, whizz the flour, sugar, salt, and butter in a food processor.
While the machine is on, pour the iced water in a steady stream.
Gather and press the dough into a disc, wrap in plastic, refrigerate for 30 minutes.
Preheat oven to 375°F.
Roll out the dough, and place in a spring form pan.
Poke the bottom with a fork, and bake for 10 minutes, weighed down by dried beans.
Remove the beans, set aside.
To make the filling, slice the leek into fine half-moon slices, rinse thoroughly three times to effectively remove any and all grit.
Saute the leek in a knob of butter or oil until withered and juices have evaporated. Let cool.
Whisk the eggs, cheese, cream, a teaspoon of salt and a good grating of pepper.
Whisk in the cooled leek.
Pour this mixture in the pre-baked crust and return to the oven.
Continue to bake for another 45 minutes until golden and puffed.
Allow to rest at room temperature for 10 minutes before cutting and serving.