Serve this caramelised leek quiche warm at home with a side salad or pack it for a picnic on a warm summer’s day.
Ingredients
- 1 quantity shortcrust pastry (see related recipe)
- 3 small leeks, halved lengthways, washed, dried, cut into 8cm lengths
- 1 1/2 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- 1 tablespoon brown sugar
- 2 eggs, lightly whisked
- 160ml (2/3 cup) thin cream
- Salt & freshly ground black pepper
- 100g goat's cheese, crumbled
Method
- Step 1Roll out the pastry to a 15 x 40cm rectangle, about 3mm thick. Line a shallow 10 x 34cm (base measurement) fluted tart tin, with removable base, with the pastry and trim any excess. Place in the fridge for 30 minutes to rest.
- Step 2Meanwhile, preheat oven to 160°C. Place the leeks, cut-side down, on a baking tray. Drizzle with oil and vinegar, and sprinkle with sugar. Bake in preheated oven for 30 minutes or until the leeks are tender. Remove from oven and set aside to cool.
- Step 3Increase oven temperature to 200°C. Cover the pastry base with baking paper and fill with rice or dried beans. Bake for 10 minutes. Remove paper and rice or beans. Bake for a further 8 minutes or until golden. Remove from oven and reduce oven temperature to 160°C.
- Step 4Whisk eggs and cream together in a bowl. Season with salt and pepper. Sprinkle goat’s cheese over pastry base. Pour over egg mixture and arrange leek, side by side, over the top. Bake in oven for 30-35 minutes or until just set. Serve quiche warm or at room temperature.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Vegetarian
Nutrition
1114 kj
Energy
21g
Fat Total
11g
Saturated Fat
1g
Fibre
7g
Protein
104mg
Cholesterol
119.12mg
Sodium
3g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
0