Leek and Goat Cheese Quiche with Eric’s Easy Pie Crust
Leek and Goat Cheese Quiche: A French Classic Made Simple
Looking for an easy and delicious recipe that brings a touch of French cuisine to your table? This leek and goat cheese quiche is just the thing. It’s light yet satisfying, packed with flavor, and perfect for lunch, brunch, or a cozy dinner. Best of all, it’s a dish anyone can master, especially with a little help from a French chef.
At Cook’n With Class in Paris, we teach travelers and home cooks how to make French food the real way, using seasonal ingredients and time-tested techniques. And this quiche is a staple. It’s the kind of recipe you’ll want to save and make again and again.
In this recipe we start with a buttery, homemade pastry shell (yes, the recipe includes that too!). Then come the slow-cooked leeks, gently softened to bring out their sweetness. Add in creamy goat cheese, a rich egg custard, and you’ve got a dish that tastes like something straight from a French kitchen window.
This quiche is one of Chef Eric’s favorites—simple, seasonal, and seriously good. It’s the same kind of feel-good French comfort food you’ll find in Let’s Eat The World’s Week in Uzès, where Chef Eric shares recipes inspired by the southern countryside’s fresh produce and laid-back pace.
Ready to try it for yourself? Grab your apron and scroll down for the full leek and goat cheese quiche recipe. Bon appétit!
Leek and Goat Cheese Quiche with Eric’s Easy Pie Crust
Ingredients
Tart Dough (Pâte à Foncer)
- 250 Grams All-Purpose Flour (2 Cups)
- 125 Grams Butter softened (9 Tablespoons)
- 50 Grams Sugar (0.25 Cups)
- 1 Egg
- 2 Tablespoons Cold Water
- 1 Pinch Salt
Quiche Filling
- 2 Leeks
- 2 Tablespoons Butter for sautéing
- 2 Eggs
- 2 Egg Yolks
- 250 Milliliters Milk (1 Cup)
- 250 Milliliters Heavy Cream (1 Cup)
- 1 Goat Cheese Log cut into 8 thick slices
- Salt to taste
- Pepper to taste
Instructions
Tart Dough:
- Cut the softened butter into small cubes and add to the flour. Mix by hand or with a spoon until the mixture resembles coarse sand.
- Add the egg, cold water, sugar, and salt. Mix just until the dough comes together in a ball. Do not overwork.
- Wrap in plastic and refrigerate for at least 1 hour (or up to 12 hours) before rolling.
- Once chilled, roll the dough into a circle and line a 25cm tart tin. Chill again while you prepare the filling.
Quiche Filling:
- Wash the leeks thoroughly and finely chop them.
- In a frying pan over medium heat, sauté the leeks in butter for about 5 minutes until softened and most of the moisture has evaporated. Set aside to cool slightly.
- In a mixing bowl, whisk together the eggs, egg yolks, milk, and cream. Stir in the cooked leeks and season with salt and pepper. Let the mixture rest for 30 minutes.
- Preheat the oven to 200°C (392°F).
- Pour the rested egg mixture into the prepared tart shell. Arrange the goat cheese slices evenly on top.
- Bake for 40 minutes, or until the custard is set and the top is golden brown.
- Allow to cool for 10 minutes before slicing and serving.