Leek, Sun-Dried Tomato & Goat Cheese Quiche
A flaky crust quiche filled with sweet sautéed leeks, tangy sun-dried tomatoes, creamy goat cheese, and a perfectly set custard. It’s Mediterranean-inspired, non-spicy, and packed with flavor — great for brunch, lunch, or a light dinner.
⏱ Time & Servings
Prep: 15 minutes
Cook: 40–45 minutes
Total: ~1 hour
Servings: 6–8 slices
🧾 Ingredients
Crust (store-bought or homemade)
1 sheet shortcrust pastry (or homemade)
1 tsp olive oil (for greasing)
Filling
2 large leeks, white & light green parts only, thinly sliced
2 tbsp olive oil
Salt & pepper, to taste
½ cup sun-dried tomatoes, chopped
100 g goat cheese, crumbled
3 large eggs
1 cup milk or half-and-half
¼ tsp nutmeg (optional)
2 tbsp fresh parsley or thyme, chopped
👩🍳 Instructions
1️⃣ Prepare Crust
Preheat oven to 190°C / 375°F
Grease a 9-inch tart or quiche pan with olive oil
Line with pastry, trim edges, prick base with fork
Optional: blind bake for 8–10 minutes for extra crispiness
2️⃣ Sauté Leeks
Heat olive oil in a skillet
Cook leeks over medium heat until soft and slightly caramelized (~6–8 minutes)
Season lightly with salt & pepper
3️⃣ Mix Custard
In a bowl, whisk eggs, milk, nutmeg, salt, pepper, and fresh herbs
4️⃣ Assemble Quiche
Spread sautéed leeks evenly in crust
Sprinkle sun-dried tomatoes and crumbled goat cheese on top
Pour egg mixture over filling
5️⃣ Bake
Bake 35–40 minutes until custard is set and top lightly golden
Cool 5–10 minutes before slicing
6️⃣ Serve
Serve warm or at room temperature
Optional garnish: extra fresh herbs or drizzle of olive oil
📝 Notes & Tips
For extra flavor: add caramelized onions or roasted red peppers
Can make ahead and refrigerate up to 2 days; reheat gently
Goat cheese can be swapped with feta or cream cheese
🥗 Nutritional Information
Calories: 270 kcal
Protein: 10 g
Fat: 18 g
Carbs: 16 g