Baking

Goat's cheese, leek and artichoke quiche

Name: Goat's cheese, leek and artichoke quiche recipe
Yield: 8
Ingredients: 375g sheet frozen shortcrust pastry, thawed (we used Careme brand); 1 medium leek, halved lengthways; 2 tbs extra virgin olive oil; 3/4 cup (180ml) pure (thin) cream; 2 bay leaves; Pinch of freshly grated nutmeg; 5 eggs; 100g marinated artichoke hearts, halved; 120g Le Marquis Chèvre du Pélussin, or aged goat’s cheese, rind on, sliced; 2 sprigs thyme, leaves picked

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by Ellie and Sam Studd

Mar 23, 2022

Sweet caramelised leeks, piquant artichokes and creamy goat's cheese unite in this irresistible quiche, for when you need a simple yet satisfying lunch.

375g sheet frozen shortcrust pastry, thawed (we used Careme brand)
1 medium leek, halved lengthways
2 tbs extra virgin olive oil
3/4 cup (180ml) pure (thin) cream
2 bay leaves
Pinch of freshly grated nutmeg
5 eggs
100g marinated artichoke hearts, halved
120g Le Marquis Chèvre du Pélussin, or aged goat’s cheese, rind on, sliced
2 sprigs thyme, leaves picked

Method

1.

Preheat oven to 200°C. Grease a 24cm loose-bottomed tart pan, at least 3cm deep. Line pan with pastry, trimming to size and overlapping to fit where needed. Prick base all over with a fork and chill for 30 minutes or until firm. Line pastry with baking paper and fill with rice or baking weights. Place on a tray and bake for 15-20 minutes until light golden. Reduce oven to 170°C. Remove weights and paper and bake for a further 10 minutes until golden and dry to the touch. Set aside to cool.
2.

Place a chargrill pan over medium-high heat. Rinse leek to remove any dirt. Cut off the dark green top. Drizzle with oil and grill for 5 minutes, turning halfway, or until lightly charred. Season and set aside.
3.

Place cream, bay leaves and nutmeg in a small saucepan over medium-low heat. Bring to a simmer, then remove from heat. Discard bay leaves. Whisk eggs in a large bowl. Add cream mixture, whisking constantly until combined. Season to taste.
4.

Cut grilled leeks in half again and arrange in tart base with the artichoke and goat’s cheese. Sprinkle with thyme. Pour over egg mixture. Bake for 10 minutes, then reduce oven to 160°C and bake for a further 25-30 minutes until the centre is just firm. Cool for 20 minutes, then remove from pan and slice to serve.