Leek Quiche with Goat Cheese and Walnuts
A delicious leek quiche with goat cheese and walnuts. The leeks give a delightful sweetness, and the walnuts make every bite nice and crunchy. The creamy filling and the soft goat cheese make this the ultimate combination. This is an easy recipe that is highly recommended! And do you have a busy day? Make the quiche in the morning or the night before. Then all you have to do is bake it in the oven.
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- Quiche spring form 9.5 inch diameter
Ingredients
- 6 sheets puff pastry
- 1 leek small slices
- 6 sun-dried tomatoes cut in small cubes
- 2 oz. soft goat cheese
- 1 oz. walnuts
- 2 tablespoons honey
- 3 eggs size L
- 2 tablespoons sour cream
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 2 oz. cheese grated
Ingredients you need per step are listed below the step in Italic
Instructions
Leek quiche with goat cheese and walnuts
- Roast the walnuts in a dry frying pan until the smell nutty (about 2 minutes). Chop them fine.
- Grease the quiche with vegetable oil and preheat the oven to
400 °F or 
370 °F. - Line the tin with the puff pastry.6 sheets puff pastry
- Prick with a fork holes in the bottom.
- Spread the leek on the bottom of the quiche.1 leek
- Distribute the sun-dried tomatoes on top of the leek slices.6 sun-dried tomatoes
- Crumble the goat cheese over the leeks.2 oz. soft goat cheese
- Spread the walnuts over the cheese.1 oz. walnuts
- Pour the two tablespoons of honey over the quiche.2 tablespoons honey
- Mix the eggs with sour cream, salt, and pepper in a bowl for a good release.3 eggs, 2 tablespoons sour cream, ¼ teaspoon salt, ⅛ teaspoon pepper
- Pour the egg mixture over the leek mixture and spread it over the quiche.
- Sprinkle grated cheese on top.2 oz. cheese
- Slide the quiche into the oven and bake for 25 minutes.
NOTES
1. Puff Pastry - Easy to use as a savory pie crust. You can use fresh puff pastry, which has the advantage of being larger, and you do not have to join the slices. Or take frozen puff pastry. That works fine too.
You poke holes in the bottom with a fork so the air can escape. Otherwise, the base will rise. 2. Sour cream - Remove the sour cream from the refrigerator 15 minutes before use. In that case, he mixes better. 3. Oven -
Check the quiche after 15 minutes in the oven. Is it getting too brown? Cover the quiche with aluminum foil and continue baking. When you use a conventional oven, set the temperature to 400 °F (220 °C). In a convection oven, 370 °F (200 °C) is sufficient. 4. Storage
You poke holes in the bottom with a fork so the air can escape. Otherwise, the base will rise. 2. Sour cream - Remove the sour cream from the refrigerator 15 minutes before use. In that case, he mixes better. 3. Oven -
Check the quiche after 15 minutes in the oven. Is it getting too brown? Cover the quiche with aluminum foil and continue baking. When you use a conventional oven, set the temperature to 400 °F (220 °C). In a convection oven, 370 °F (200 °C) is sufficient. 4. Storage
- Refrigerator - Cover with foil and store in the fridge for up to 3 days.
- Freezer - Wrap the quiche in two layers of aluminum foil or one layer and then in a freezer box. You can keep it in the freezer for up to 2 months.
- Cover the top with aluminum foil and bake the quiche for 20 minutes at 350 °F (180 °C). You can also reheat it straight from the freezer. Then extend the baking time by 10 minutes.
Nutrition
Calories: 179kcal | Carbohydrates: 12g | Protein: 7g | Fat: 78g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 175mg | Fiber: 1g | Sugar: 6g | Vitamin A: 452IU | Vitamin C: 2mg | Iron: 1mg
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