Goat Cheese and Leek Quiche

👨‍🍳 Method

For the Wrapping Dough

1. 1
   Mix the flour and salt in a bowl.

   Bowl
2. 2
   Transfer to a food processor, add the cold butter in cubes and process until coarse crumbs form.

   Food processor
3. 3
   Add the egg and cold water and quickly bring together with your hands, without kneading, just until the dough comes together.

   💡Knead as little as possible: long kneading develops gluten, and the dough comes out tough and shrinks in the oven.
4. 4
   Wrap in plastic wrap and chill at least 30 minutes.

   ⚙ Wrapping and Chilling the DoughPlastic wrapRefrigerator

   💡Chilling firms the butter and relaxes the gluten: the dough rolls out easily, doesn't stick to the counter and doesn't shrink in the oven.

To assemble

1. 5
   Preheat the oven to 190°C (375°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 6
   Slice the leek into thin rings and rinse well of grit.

   KnifeCutting boardColander
3. 7
   Heat the olive oil in a skillet over medium-low heat.

   ⚙ Pan-fryingStoveFrying pan
4. 8
   Add the leek and fry 12 minutes, until it is soft and translucent, without browning.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
5. 9
   Remove the pan from the heat and let the fried vegetables cool slightly.
6. 10
   Beat the eggs, cream and milk with the nutmeg, salt and black pepper.

   BowlWhisk
7. 11
   Roll out the dough to 3 mm thick and line 26 cm fluted tart pan with a removable bottom with it. Prick the bottom of the dough with a fork.

   ⚙ Rolling Out DoughRolling pin

   💡Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
8. 12
   Chill the dough in the pan another 15 minutes.

   Refrigerator
9. 13
   Cover the dough with parchment paper and fill with pie weights.

   Parchment paperPie weights
10. 14
    Bake the crust on its own at 190°C (375°F) 15 minutes, until it is lightly golden. Remove the paper and the weights and bake another 8 minutes.

    ⚙ BakingOvenRound pan

    💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
11. 15
    Scatter the leek over the crust and pour the egg mixture on top.
12. 16
    Sprinkle the cheese and thyme on top.
13. 17
    Bake at 170°C (340°F) 30–35 minutes, until the filling is set and golden.

    ⚙ BakingOvenRound pan
14. 18
    Let cool 15 minutes before cutting.