Leek & Goat Cheese Quiche

There are many versions of quiche, but this one is truly irresistible. My Leek & Goat Cheese Quiche is elegant yet simple to make, perfect for a casual brunch, a holiday table, or even a make-ahead meal for busy days. This beautifully baked vegetarian tart is extremely creamy, and every bite melts in your mouth, delivering a delightful taste experience.

Typically, classic quiche recipes include cooking cream, but I always aim to find healthier substitutes. For this, I replace it with ricotta, which allows me to add my Italian touch to this staple of French cuisine. This Leek & Goat Cheese Quiche combines the delicacy of the leeks with the tanginess of cheeses like Emmental and goat cheese. The filling is held together by a buttery puff pastry, which I bought at the store to save time. However, it’s even better if you make a homemade crust from scratch, as it will have a more delicate taste.

The origins of quiche are rooted in the Lorraine region of northeastern France. The original recipe consists of a crust filled with a mixture of eggs, cream, cheese, and lardons. However, the name comes from the German word “kuchen”, meaning “cake”. Many variations incorporate additional ingredients to the egg and cream base, such as feta, mozzarella, mushrooms, tomatoes, spinach and more. Truly, this dish can be customized in countless ways, catering to all tastes.

My Leek & Goat Cheese Quiche is a wholesome meal that offers a good balance of protein, healthy fats, vitamins and minerals. This is a family recipe that you can share with your guests, surprising them with a unique twist. Moreover, this savory tart is the perfect last-minute option when you’re looking for something easy yet delicious, requiring only a few ingredients. Finally, I like to keep this vegetarian quiche in the fridge for the next few days, covered with plastic wrap or aluminium foil, and the flavors will become even more pronounced.

Ingredients for the vegetarian savory tart

• Leek: this vegetable has an onion-like flavor, and once cooked, it releases a sweetness that perfectly complements the richness of the cheeses and the creamy filling. Moreover, leeks add a soft and slightly chewy texture, offering a pleasant contrast to the smooth mixture. Finally, leeks are rich in vitamins, especially vitamin K, folate, and antioxidants, making the Leek & Goat Cheese Quiche more nutritious.

• Eggs: they act as a binding agent, holding the ingredients together and ensuring that the quiche doesn’t fall apart. Additionally, eggs create a creamy filling and, once baked, they solidify, providing a firm structure. Finally, they are an excellent source of protein and healthy fats, making the tart a wholesome meal.

• Goat cheese: this cheese has a distinct tangy and earthy flavor that enhances the taste of the Leek & Goat Cheese Quiche, adding a sophisticated touch. In addition, goat cheese provides a slight crumbliness to the quiche’s texture, which combines beautifully with the creamy filling. Finally, this cheese is easier to digest, making this dish suitable for those who are lactose intolerant or sensitive to dairy.

• Milk: this ingredient helps create a smooth filling that becomes velvety once baked. Moreover, milk balances the richness of the other ingredients, preventing the Leek & Goat Cheese Quiche from becoming too heavy or greasy. I use regular cow’s milk, but you can choose the milk alternative you prefer, including plant-based options.

• Emmental: this grated cheese melts very well, creating a creamy texture and contributing to the richness of the quiche. Emmental is a source of calcium and protein, which enhances the nutritional profile of the dish. When added to the egg mixture, Emmental provides a rich flavor, making the meal more satisfying.

• Puff pastry: I use store-bought puff pastry to save time, which still adds a buttery crunch to the Leek & Goat Cheese Quiche. This base crust contrasts beautifully with the creamy filling, holding all the ingredients together. The golden-brown puff pastry gives the quiche a rustic appeal, making it even more inviting. If you prefer, you can make your own puff pastry, personalizing the flavor to your liking and achieving a lighter taste.

• Ricotta: this Italian cheese provides a light consistency, preventing the filling from being too dense. Additionally, ricotta helps mellow out the stronger flavors and contributes to a firm structure. Ricotta is lower in fat compared to traditional cream and helps retain moisture, preventing the mixture from drying out during baking.

Find the complete recipe with measurements below.

How to prepare this creamy quiche

Heat a saucepan over medium heat with olive oil, then add the chopped leek. Season with salt and pepper and cook until soft.

In a large bowl, combine the eggs, ricotta and milk. Then add the Emmental and season with salt and pepper.

Pour the cooked leeks into the mold lined with puff pastry, cover with the wet mixture, and top with slices of goat cheese.

Bake at 200°C (392°F) for about 45 minutes.

My tips for a healthy cheese tart

• Turn on the broil mode on for the last 5 minutes of baking.

• Remember to pick the puff pastry with a fork before adding the cooked leeks and wet mixture.

• I suggest adding a bit of Parmesan on the puff pastry base and in the filling for a saltier flavor.

• You can sprinkle some pine nuts on top of the tart, but during the last few minutes of baking. This way, pine nuts toast and add a nice crunch without burning.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!

Leek & Goat Cheese Quiche

Course: Main, AppetizersCuisine: vegetarian

Servings

6

servings

Prep time

17

minutes

Cooking time

45

minutes

Ingredients

• Leek 600gr

• Goat cheese 150gr

• Eggs 4

• Emmental (shredded) 100gr

• Puff pastry 1

• Ricotta 200ml

• Salt

• Pepper

Directions

• Preheat the oven to 200°C (392°F).
• Line the mold with butter and flour, then unroll the puff pastry and keep it in the fridge while you prepare the filling.
• Heat a saucepan over medium heat with olive oil, then add the chopped leek. Season with salt and pepper and cook until soft.
• In a large bowl, combine the eggs, ricotta and milk. Then add the Emmental and season with salt and pepper.
• Pour the cooked leeks into the mold lined with puff pastry, cover with the wet mixture, and top with slices of goat cheese.
• Bake for about 45 minutes. 

Notes

• Turn on the broil mode on for the last 5 minutes of baking.
• Remember to pick the puff pastry with a fork before adding the cooked leeks and wet mixture.
• I suggest adding a bit of Parmesan on the puff pastry base and in the filling for a saltier flavor.
• You can sprinkle some pine nuts on top of the tart, but during the last few minutes of baking. This way, pine nuts toast and add a nice crunch without burning.