The beauty of a quiche lies in not just how easy one is to make – especially if you use store-bought pastry – but how a quiche is completely make-ahead. Bake one a day or two ahead of time, cover it, chill it then all that’s left to do at a moment’s notice is to slice it & serve some mixed greens tossed in a bit of balsamic & olive oil. Goat Cheese, Roasted Pepper & Thyme Quiche can be served an appetizer for the festive season, lunch or a light dinner when you’re on the run (not from the law, I mean when you’re busy – just to clarify). Let’s get real here, there’s a lot happening at this time of year so I just used jarred roasted peppers for time (& effort) saving.
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Last week I got together with the talented Kelley from Skyler Creative & created some recipes & images for a local Indiana goat cheese farm – Caprini Creamy. The recipes, including this one, were simple to throw together & delicious. This quiche was as easy as sautéing leek, crumbling some feta & whisking together eggs & cream. Granted I did make the pastry but often for quiche making I just use a store-bought pastry because it maintains the simplicity of the recipe. I’ve included the hot water pastry with the recipe but if you prefer to use your own favorite shortcrust pastry recipe or to buy it, you just go right ahead.
For more quiche yumminess, check out Leek & Parmesan Quiche & Mushroom & Swiss Quiche.
goat cheese, roasted pepper & thyme quiche
Ingredients
FILLING
- 1 small leek, thinly sliced & washed
- 1 tablespoon butter
- 2 large eggs
- 1 cup heavy cream
- 1/4 teaspoon ground nutmeg
- pinch of salt & pepper
- 1/2 cup crumbled goat cheese feta
- 1/2 cup sliced roasted red peppers in the jar, drained
- 1 teaspoon chopped fresh thyme
- thyme sprigs for garnish
HOT WATER PASTRY
- 1/2 cup 1 stick of butter
- 1/2 cup water
- pinch of salt
- 1 1/2 cups all purpose, approximately (plain flour)
Instructions
- Preheat oven to 375°F (190°F). Lightly grease a 4 x 14-inch (10 x 35cm) rectangle tart pan with a removable base.
To make the filling:
- Saute the leek in butter in a medium frying pan for 5 minutes over medium heat, stirring occasionally, until softened.
- While the leek is cooking, whisk eggs, cream, nutmeg, salt & pepper in a medium bowl until very well combined; set aside.
To make the pastry:
- Heat the butter with the water in a medium saucepan over medium high heat until the butter is melted, stirring occasionally. Remove from heat & stir in salt & flour to mix to a soft dough. Gently roll the dough between two sheets of parchment paper until large enough to fit into the tart pan – the dough will be between 1/8 – 1/4 inch (3 – 5mm) thickness. Carefully lift dough into pan by rolling it back over the rolling pin. Lightly press the pastry into the pan & trim any excess over hang & press together any dough that tears.
- Working quickly while the pastry is still warm, arrange leeks, feta & pepper strips over pastry; sprinkle with thyme.
- Give the cream mixture another quick whisk then carefully pour the mixture into the pan. Bake on the bottom rack of the oven for 45 to 50 minutes or until the pastry is golden brown & filling is set. Let cool 10 minutes before slicing. Top with sprigs of thyme if desired. Quiche is good served cold or at room temperature & is a little easier to slice when cold. Serves 6.
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