Leek, Goat cheese and Lardons quiche

• servings: 6 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

200 g flour

100 g butter (at room temperature)

60 ml water

1 pinch salt

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

Directions

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.

Nutrition

• Calories: 476 kcal
• Total Fat: 35 g
• Saturated Fat: 19 g
• Unsaturated Fat: 14 g
• Trans Fat: 1 g
• Cholesterol: 194 mg
• Sodium: 279 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 11 g