This weekend, enjoy a Goat Cheese and Leek Quiche for breakfast or brunch. It’s a simple dish that serves a crowd and requires only 5 minutes of prep time!
Quiche is one of those breakfast foods that I always pictured as being complicated… until I actually made one. I was shocked to learn how easy it actually is!
Essentially, all you do is prepare your fillings (in our case leeks and goat cheese), and then layer them into a pie crust before pouring whisked eggs on top. That’s it! Then, just bake and enjoy.
Here’s what you’ll need
For this simple leek quiche, we’ll be using 7 delicious, creamy, flavorful ingredients.
- Pie Crust: First up, you’ll need a 9-inch frozen pie crust. Be sure to let it thaw before you begin cooking!
- Leeks: You’ll need 2 medium leeks to give the quiche the perfect ratio.
- Butter: Set aside 1 tablespoon of either butter or oil for cooking the leeks.
- Salt: Throw in ¼ tsp of salt to enhance all the flavors of the quiche.
- Goat Cheese: As for the cheese, this quiche is delicious with goat cheese, which adds a creamy tanginess to balance out the savory flavors. You’ll need 2 oz. of soft goat cheese.
- Eggs: 3 large eggs will provide the perfect amount of filling.
- Half & Half: Finally, ½ cup of half & half will give your quiche a great creaminess! You can also use a higher fat milk here.
How to make this leek quiche
There are so many good things about this dish. My favorites, however, are that 1) it’s quick to prepare (only 5 minutes!), and 2) it’s easy (like…stupid easy). Let’s do it.
Step 1: Prep the crust
First, preheat the oven to 400°F (204°C). Prick the thawed pie crust all over with a fork, and then bake it (empty) for 15 minutes, or until it begins to brown. When finished, reduce the oven temperature to 350°F (176°C).
Step 2: Clean the leeks
Meanwhile, cut the root and dark green parts off of each leek, then cut them in half lengthwise. Slice them into ¼ inch thick half moons. Transfer to a large bowl and cover with water. Swish around to clean out the dirt, and drain!
Step 3: Sauté the leeks
Heat the butter or oil in a large sauté pan over medium to high heat. Add the leeks and salt, then cook until tender and bright green. It should take about 7 to 10 minutes.
Step 4: Assemble the quiche
Spoon the leeks into the pie shell using as much of them as you can, but ensure that the pie is only about ¾ filled to the top.
Break up the goat cheese and dollop it over the leeks.
In a separate bowl, whisk together the egg and half & half until well blended, then pour it over the leeks to fill the pie.
Step 5: Bake the quiche
Bake for about 45 minutes, or until the outside of is completely set and the middle still jiggles a touch. If needed, cover with aluminum foil to prevent the crust from over browning.
How to store leftover quiche
First thing’s first — keep the quiche in the tin cooking tray if you plan to refrigerate leftovers! Just wrap it in either foil or plastic wrap. Easy cleanup and less dishes!
Store for 3 to 4 days and reheat in the oven versus the microwave for the best texture.
More of my favorite breakfast recipes
Here are some more of my favorite dishes to whip together in the morning. We’re talking simplicity here, people!
- 1 9-inch frozen pie crust thawed, 23 cm
- 2 medium leeks
- 1 Tbsp butter or oil 15 g
- ¼ tsp salt
- 2 oz soft goat cheese 56 g
- 3 large eggs
- ½ cup half & half can sub milk, 120 mL
- Prep: Preheat oven to 400°F (204°C). Prick thawed pie crust all over with a fork, then bake it (empty) for 15 minutes, or until it begins to brown. When finished, reduce oven temperature to 350°F (176°C).
- Clean Leeks: Meanwhile, cut the root and dark green part off of each leek, then cut each in half lengthwise. Slice into ¼ inch thick half moons. Transfer to a large bowl, then cover with water. Swish around to clean out the dirt, then drain.
- Saute Leeks: Heat butter or oil in a large saute pan over medium/high heat. Add leeks and salt, then cook until tender and bright green, 7 to 10 minutes.
- Assemble: Spoon leeks into pie shell (use as much of them as you can, but ensure the pie is only about ¾ filled to the top). Break up the goat cheese and dollop all over the leeks. In a separate bowl, whisk together egg and half & half until well blended, then pour it over the leeks to fill the pie.
- Bake: Bake for about 45 minutes, or until the outside is completely set and the middle still jiggle a touch. If needed, cover with aluminum foil to prevent the crust from over browning.