Leek, Goat cheese and Lardons quiche
This leek, goat cheese and lardons quiche is perfect for a simple but delicious meal. The goat cheese blends perfectly with the sweetness of the leeks and the richness of the lardons. An easy-to-follow recipe to delight the whole family!
Ingredients
Here are the ingredients you’ll need to make this leek, goat’s cheese and bacon quiche. You’ll find the exact quantities in the recipe card.
For the dough
- Flour: The basis of quiche dough. I use classic wheat flour, but you can opt for wholemeal flour for a more rustic version.
- Butter: Butter adds a melty texture to the dough. Make sure it’s at room temperature so it mixes well with the flour.
- Water: Just enough to bind the dough. Add it gradually to obtain a homogeneous texture.
- Salt: A small pinch to enhance the taste of the dough.
For the filling
- Lardons: Add a smoky, salty flavor to the quiche. Choose smoked lardons for an even more pronounced taste.
- Leeks: I love leeks in quiches, and they go perfectly with goat’s cheese.
- Chabichou du Poitou: The hero of this quiche! This emblematic goat’s cheese from the Poitou region adds a creamy texture and a delicately fragrant taste. You can replace it with a goat’s cheese log or Saint-Maure.
- Eggs: The basis for the quiche mixture.
- Cream: This makes the quiche creamy. You can use low-fat cream or a mixture of half whole milk and half cream to lighten the recipe.
- Spices: Salt, pepper and a pinch of nutmeg to bring out the flavours and character of the quiche.
Preparing the quiche
Preparing the dough: Find all my tips on preparing homemade shortcrust pastry in this recipe. If you don’t have the time to make your own dough, you can use a commercially available ready-to-use dough.
Cook the lardons and leeks
Brown the lardons in a frying pan over medium heat until golden. Drain on paper towels. In the same pan, fry the leek, cut into thin slices, until tender.
Prepare the quiche mixture
In a bowl, beat the eggs with the cream. Season with salt, pepper and a pinch of nutmeg.
Assemble the quiche
Arrange the lardons and leeks on the pre-baked tart base. Slice the Chabichou and spread it over the filling. Pour the egg-cream mixture over the top.
Final baking
Bake the quiche at 180°C for 35 to 40 minutes, until golden and puffed.
Ideas for varying this quiche
- Cheese: If you don’t have any Chabichou, you can use another goat’s cheese, feta or even Comté for variety.
- Vegetables: Fancy more vegetables? Add spinach or mushrooms to the garnish.
- Vegetarian: For a meatless version, replace the bacon with sun-dried tomatoes or pieces of smoked tofu.
And if you’re wondering what to serve this quiche with, check out my list of 40 quiche side dish ideas!
More quiche recipes
- Cherry tomato and feta cheese quiche
- Fresh Salmon and Leek Quiche
- Mushroom, Feta and Red Onion Quiche
- Spring quiche with asparagus, broccoli and peas
FAQ: Leek, Goat Cheese and Lardon Quiche
Absolutely! You can prepare the dough in advance and store it in the fridge for 1-2 days. The quiche can also be prepared the day before and simply reheated before serving.
Yes, quiche freezes very well! Let it cool completely, then wrap it carefully in plastic film or place it in a freezer bag. It will keep for up to 3 months in the freezer. To enjoy, reheat directly in the oven, without defrosting, at 180°C for around 20 to 25 minutes.
Recipe card
Leek, Goat cheese and Lardons quiche
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Equipment
- 1 tart pan 11 inches (28 cm)
Ingredients
For the shortcrust pastry (or ready-to-use shortcrust pastry)
- 200 g flour
- 100 g butter at room temperature
- 60 ml water
- 1 pinch salt
For the garnish
- 100 g bacon
- 1 large leek sliced into rings
- 1 semi-dry goat's cheese such as Chabichou du Poitou or a goat cheese log
- 4 eggs
- 200 ml liquid cream
- salt, pepper, nutmeg
Instructions
For the shortcrust pastry
- Mix flour, butter, salt and water. Form the dough into a ball and refrigerate for 30 minutes.
- Roll out the dough, place in a baking tin and prick with a fork. Cover with baking paper, add weights and bake at 350 °F (180°C) for 10 minutes.
For the garnish
- Remove the dark green part of the leek, cut in half lengthways, clean well between the leaves and cut into slices.
- In a hot frying pan, fry the lardons for 3 minutes, without browning them too much. Set aside and, in the same pan, fry the leeks for 6-8 minutes, until tender but not overcooked.
- Beat the eggs with the cream and season with salt, pepper and nutmeg.
- Arrange the bacon and leek on the pre-baked shortcrust pastry, and top with slices of goat’s cheese (e.g. Chabichou du Poitou). Pour in egg-cream mixture.
- Bake at 350 °F (180 °C) for 35 to 40 minutes until golden brown.
