Goat Cheese and Leek Quiche

I don’t know what my expectations were for the food on the ship.  I don’t think they were high or low but maybe just hopeful.  We enjoy good food and it’s part of our experience when we travel or just live.  Overall it was fair to middling but I did get some inspiration here and there to try at home.  One starter my husband ordered was a goat cheese and leek tart. I had a small bite and thought I could come up with something that we’d all like.

We got back home late Tuesday night after a nearly 20 hour day of traveling.  Now you would think that would mean we needed a good long sleep.  Oh no.  Bright eyed at 4am.  Why?  The only good thing was we managed to get a ton of stuff done before 7am.  Unpacked, laundry started and all!  Picking up the dogs is always an adventure after a trip.  They love the kennel and get excited when we pack their things but they are equally excited to come home.  They barrel down the hallway leaping about like idiots.  Trying to get the harnesses and leashes back on them is like wrestling an octopus!

Then the day dragged as we had to wait until school was over to get the kids.  We missed them so much!  I wanted to do a home cooked meal for them but I needed something simple as I knew by the time dinner needed to be made I would be struggling to keep my eyes open.  This quiche would do the trick.

Preheat the oven to 425F/220C

I prepped the veg first.  I chopped several mushrooms, couple cloves of garlic,  and a small leek from our garden.  And sauteed them in some olive oil.  As they soften I added just a smidge of veg bouillon and a few splashes of water to the mix.

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In a small bowl I prepared the rest of the mixture.  Mix together 4 eggs and two cups of milk.  We use 2% milk and that works just fine.

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I crumbled up 4 oz of soft goat cheese and added it to the egg mixture.  To season salt and pepper to taste and add a few teaspoons of Worcestershire sauce.

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Set this aside and make the pastry dough for the pie shell.  Spoon in the leek mixture and spread along the bottom.

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Pour in the egg mixture on top and bake for 15 minutes.

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Reduce the heat to 350F/175C and bake for another 30 minutes or so.  Until the toothpick test comes out clean.

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If you are not jetlagged, hungry, and wanting a pillow let it set for 5-10 minutes.  I barely made it 5 before I was ready to serve so it was a bit soft but the flavour was there.

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This was perfect comfort food after a very long day.  But it was wonderful to have a sit down dinner with the kids again listening to how their day went.  I missed that.

16 thoughts on “Goat Cheese and Leek Quiche

  1. Welcome back! I still have to catch up with your travel adventures, but the quiche distracted me 🙂 I don’t buy leeks much, but I do like them in quiches a lot. I’ve made something similar with pancetta in muffin tins and served them as appetizers at a Thanksgiving dinner. They were a hit!

  2. That looks delicious. Just as well I’m waiting for my fruit crumble to finish cooking as otherwise I could devour a slice of that. Making leeks and mushroom risotto tomorrow night, so hopefully I’ll manage more cakes on Monday.

    Hope you recover from your jet lag!

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