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Two slices of goat cheese and leek quiche rest on a pink plate with a fork, surrounded by fresh leeks and a cracked egg.
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5 from 4 ratings

Leek Quiche Recipe With Goat Cheese

Weekend breakfast plans? Consider them upgraded. This goat cheese and leek quiche is your brunch game-changer—rich, creamy, and effortlessly gourmet. And the best part? It takes just 5 minutes to prep! With a perfectly flaky crust and melt-in-your-mouth filling, it’s a guaranteed crowd favorite.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Breakfasts, Main Dishes
Cuisine: American
Diet: Diabetic, Halal, Hindu, Kosher, Low Fat, Low Lactose, Low Salt, Vegetarian
Keyword: easy quiche, goat cheese quiche, leek quiche, vegetarian quiche
Diet: Vegetarian
Occasion: Birthdays, Easter, Valentine's Day
Time: 60 minutes or more
Servings: 6 servings
Author: Sarah Bond

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-and-half can sub milk, 120 mL

Instructions

  • Prep: Preheat the oven to 400°F (204°C). Prick the thawed pie crust all over with a fork, then bake it (empty) for 15 minutes until it begins to brown. When finished, reduce the oven temperature to 350°F (176°C).
    A single baked pie crust in a foil tin sits on a pink textured surface, ready to transform into a creamy goat cheese and leek quiche.
  • Clean Leeks: Meanwhile, cut the root and dark green part off each leek, then cut each in half lengthwise. Slice into ¼-inch thick half-moons. Transfer to a large bowl, and cover with water. Swish around to clean out the dirt, then drain.
    A vibrant pile of chopped green and yellow leek pieces, perfect for your goat cheese and leek quiche.
  • 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.
    A frying pan filled with chopped leeks, perfect as a base for a savory goat cheese and leek quiche, sits artfully on a pink background.
  • Assemble: Spoon leeks into the pie shell (use as many 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 the egg and half-and-half until well blended, then pour it over the leeks to fill the pie.
    A delightful goat cheese and leek quiche sits elegantly on a pie crust against a pink background, with its savory dollops of cheese inviting you to indulge.
  • Bake: Bake for about 45 minutes until the outside is completely set and the middle still jiggles a touch. If needed, cover with aluminum foil to prevent the crust from over-browning.
    Quiche with a golden crust, filled with spinach, goat cheese, and egg, in a round foil pan on a pink surface.

Notes

Leftovers: Keep the quiche in the tin cooking tray, then wrap it in foil or plastic wrap. Store for 3 to 4 days in the fridge, and reheat in the oven rather than the microwave for the best texture.
Got leftover goat cheese? Freeze your goat cheese so it doesn't spoil, or use it to make this goat cheese pizza!

Nutrition

Serving: 1serving | Calories: 234kcal | Carbohydrates: 15.8g | Protein: 6.9g | Fat: 16.2g | Saturated Fat: 5.1g | Cholesterol: 105mg | Sodium: 317mg | Potassium: 139mg | Fiber: 0.7g | Sugar: 2.4g | Calcium: 69mg | Iron: 2mg
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