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Home Eat Breakfasts

Goat Cheese & Leek Quiche

5 from 1 vote
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By: Sarah BondUpdated: Apr 16, 2021 Leave a Comment

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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!

A plate filled with two thick pieces of goat cheese and leek quiche

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.

A plate filled with two thick pieces of goat cheese and leek quiche

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.
A plate filled with two thick pieces of goat cheese and leek quiche

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).

An uncooked, empty pie crust in a tin cooking tray on a light pink background
A fresh out of the oven, golden brown empty pie crust in a tin cooking tray on a light pink background

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!

One leek cut in half lengthwise, with one half facing up and the other sliced into small pieces
A up-close image detailing the texture of sliced leek pieces

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.

A skillet filled with sautéing leeks

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.

A cooked pie crust filled with sliced leeks

Break up the goat cheese and dollop it over the leeks.

A cooked pie crust filled with sliced leeks with goat cheese pieces on top

In a separate bowl, whisk together the egg and half & half until well blended, then pour it over the leeks to fill the pie.

A cooked pie crust filled with sliced leeks and goat cheese pieces with an egg mixture poured on top

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.

A freshly cooked goat cheese and leek quiche

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.

A plate filled with two thick pieces of goat cheese and leek quiche

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!

  • Eggless French Toast
  • Paleo Banana Pancakes
  • Southern Eggs Benedict
  • Overnight Quinoa Breakfast Porridge

Goat Cheese & Leek Quiche

5 from 1 vote
Prep: 5 minutes
Cook: 1 hour
Total: 1 hour 5 minutes
Author: Sarah Bond
Calories: 234kcal
Servings: 6 servings
Print Rate
This weekend, enjoy a Goat Cheese and Leek Quiche for breakfast or brunch. It's a simple dish that serves a crowd!

Ingredients

  • 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

Instructions

  • 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.

Nutrition Information

Serving: 1serving Calories: 234kcal (12%) Carbohydrates: 15.8g (5%) Protein: 6.9g (14%) Fat: 16.2g (25%) Saturated Fat: 5.1g (32%) Cholesterol: 105mg (35%) Sodium: 317mg (14%) Potassium: 139mg (4%) Fiber: 0.7g (3%) Sugar: 2.4g (3%) Calcium: 69mg (7%) Iron: 2mg (11%)
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A flavor-loving nutritionist and sensory science specialist showing you how to make easy vegetarian recipes, one ingredient at a time.

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