Goat Cheese and Leek Quiche

Goat Cheese and Leek Quiche

Serves 6
Goat cheese lends a creamy, zippiness to this classic breakfast quiche. Serve with a fruit or lettuce salad on the side.
  • 1 (9-inch) frozen pie crust (in pie pan), thawed 10 minutes
  • 2 leeks (about 1 pound), trimmed, halved lengthwise and sliced
  • 2 eggs
  • 1/2 cup lowfat (2%) milk
  • 1/2 cup heavy cream
  • 2 tablespoons chopped fresh tarragon or chives
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 3/4 teaspoon ground nutmeg
  • 2 ounces soft goat cheese, crumbled
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Preheat the oven to 400°F. Prick crust all over with a fork. Transfer to a baking sheet and bake until just golden, about 15 minutes. Set crust aside and reduce the oven temperature to 375°F.

Meanwhile, bring a large pot of water to a boil. Add leeks and simmer until just tender, 5 to 7 minutes. Drain leeks thoroughly.

In a large bowl, whisk together eggs, milk, cream, tarragon, salt, pepper and nutmeg. Spread leeks in bottom of crust and dot with goat cheese. Pour egg mixture over the top and bake until puffed in the center and lightly browned, 40 to 50 minutes. Set aside to let cool until warm or serve at room temperature.
Nutritional Info: 
Per Serving: 260 calories (160 from fat), 18g total fat, 9g saturated fat, 105mg cholesterol, 310mg sodium, 17g carbohydrates, (1 g dietary fiber, 3g sugar), 6g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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