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Leek and goats cheese quiche

7/3/2013

12 Comments

 
Leek and Goats Cheese Quiche Recipe
Spring is finally making its full approach in Dublin city! Blue skies and sunny days are more frequent, trees are in bloom, birds are singing (at two in the morning! What is going on with these birds...) and thick jumpers, warm boots and heavy jackets are finally making their way towards the wardrobe to stay there until next Winter. Now, do not mind the drizzle of rain every now and then, this is still Ireland after all!
What excites me too about Spring is all the lovely fruit and vegetable that come with it: Swiss chard, asparagus, radishes, beets, baby potatoes, blood oranges, rhubarb, etc.
And my favourite vegetable still in season this March: leek!
I really love eating leek, especially trimmed in a julienne and softened with some butter and white wine (and sometimes even a cheeky dollop of cream). I eat it a lot with fish, but also in a delicious buckwheat galette with a couple of scallops.
Galettes is the name we give in France to savoury buckwheat crepes. They originate from Brittany and can also be called galette de sarrasin or galette de blé noir (sarrasin is for buckwheat, blé noir translates into black wheat).
The only times I eat them is either in a crêperie or back in France in my family home as my mother owns a special pan to make them.
I do not own one of those beautiful (and very heavy) pans but I love the flavour of buckwheat, especially in crusts for tarts or tartlets. I decided to make a lovely quiche with some delicious Irish leeks. I was craving for cheese, and especially for a taste of something new to me, so I decided to take my Spring ramblings towards Sheridans Cheesemongers. There, I found a lovely Irish goat cheese log made by St Tola and I realised it would be perfect for the quiche I had in mind. I also tried some other Irish cheeses that were delicious but let's go back to the point: the leek and goat cheese quiche recipe!
Leek and Goats Cheese Quiche Recipe
Leek and Goats Cheese Quiche Recipe
Leek And Goat Cheese Quiche Recipe (Gluten Free, Vegetarian)

Ingredients (serves 4 to 6 people)

30g unsalted butter
500g leeks (cut in julienne - see first image on this article)
50ml white wine
6 free range eggs
100ml pouring cream
salt, pepper
200g cubed fresh goat cheese (2cm cubes - the one I used is the Irish St Tola goat cheese log)

For the gluten free dough (350g)
200g buckwheat flour (plus extra for dusting)
100g cold butter (diced)
50g cold water
1 pinch salt

1. To make the dough, put the buckwheat flour, salt and butter in a large bowl. Mix with your hands until you get a fine crumb. Make a well in the centre and pour in the cold water. Knead the ingredients together to shape the dough, flatten it and wrap in clingfilm. Leave to rest in the fridge for at least one hour.

2. Preheat the oven to 180ºC.
Put a large saucepan over a medium heat and put the butter in. When it has melted, add in the leek julienne and stir well. Pour in the white wine and stir. Cover the saucepan and cook for 5 minutes (stir every now and then). Uncover and cook for another 5 minutes until the leeks are nice and soft and there is practically no liquid left. Set aside uncovered to cool down a bit.

3. Take the dough out, knead it gently with the heel of your hand. Dust a large flat surface with buckwheat flour. Roll out the dough (about 3 or 4 mm thick) and line a large tart tin (30cm diameter and 3cm high - if possible with a removable bottom) with it. Prick the dough with a fork and set aside.

4. Beat the eggs together in a small salad bowl. Add the cream, salt and pepper, and mix well. Line the bottom of the dough with the softened leeks. Pour the egg mixture evenly over the leeks. Scatter the cubed goat cheese all over the mixture.
Put the dish on the middle shelf of the oven and bake for 30 to 35 minutes (until the crust is lovely and golden , the egg mixture is all cooked through and the top of the quiche is lightly golden).
Slide the quiche onto a large plate or a board to slice it. Serve with a lovely seasonal salad.

Bon appétit!
12 Comments
French Foodie in Dublin link
7/3/2013 05:26:53

I make leek quiche very often, it's easy, quick and delicious. I made one last week actually but with bacon bites in it. Yum!

Reply
la domestique link
7/3/2013 05:59:14

How exciting to see the trees in bloom! I love leeks (and goat cheese) in quiche! Looks delicious!

Reply
The Dublin Diary link
7/3/2013 09:46:17

Very tasty! I can see myself making this Sounds so simple! Boyfriend prohibits purchase of a julienne though, I'm a tad clumsy!

Reply
Yolande
9/3/2013 00:06:09

Je cours tout de suite au marché acheter des poireaux et du fromage chez Beillevaire(j'espère qu'il n'est pas interdit de faire de la pub!)
Je teste la recette dès ce soir.

Reply
Yolande
9/3/2013 00:10:48

Conseilles-moi quel fromage puis-je prendre?

Reply
Yolène link
11/3/2013 04:28:17

Thanks all for the lovely comments!

Yolande: mon conseil est du fromage style bûche de fromage de chèvre frais.

Reply
Sara Louise link
11/3/2013 06:38:45

This is my kind of recipe! I bet it's delicious, thanks for posting it because I'm definitely going to be making it :)

Reply
Yolène link
11/3/2013 09:31:56

It is delicious indeed, I had to be good and share it :) Let me know whenever you make it (also, feel free to substitute plain flour for buckwheat flour).

Reply
Nora link
13/3/2013 08:05:23

Your quiche is beautiful and the pastry looks nice and thin and crispy. That's what I would call a perfect lunch!

Reply
Yolène link
13/3/2013 11:50:17

Thank you Nora!! It was really a perfect lunch AND dinner!

Reply
Marion
26/1/2014 09:52:44

Hi my dear cousin!
I tried your quiche last night and it was just perfect. We all loved it! I had to replace the wine by chicken stock though ;-)

Reply
Yolène link
10/2/2014 09:07:14

This is so wonderful Marion! So glad you liked it and replacing the wine with chicken stock is a good idea (especially where you live) :)

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    Hello! I’m Yolene, a French blogger based in Belfast, Northern Ireland.
    Welcome to my blog Crème de Citron. This is where I share lifestyle, travel and food stories.

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