Click HERE for the 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!
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!
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 Goat Cheese Quiche Recipe (Vegetarian)
Click HERE for the recipe
