Leek And Goat’S Cheese Quiche

• 1 ready-rolled shortcrust pastry
• 500 grams / 1 lb leeks, sliced very thinly
• 25 grams / 2 tbsp butter
• 2 tablespoons tarragon leaves, chopped
• 300 milliliters / 11/4 cup milk
• Freshly grated nutmeg
• 4 eggs
• 200 grams / 7 oz. / 1 cup log goat's cheese, half chopped, the rest sliced
• Salt & pepper
• 1 tablespoon roughly chopped almond or hazelnuts (optional)

1. Preheat your oven to 200u0b0C/400u0b0F.
2. Line your tin with baking parchment. Unroll the pastry and fit it into the tin.
3. Line with more baking parchment, fill with baking beans and blind bake for 15-20 minutes. Remove the paper and beans and bake 5 minutes more to dry the base.
4. Meanwhile, in a large non-stick frying pan, fry the leeks and tarragon in the butter until they have rendered their liquid and it has evaporated. Set aside to cool a little.
5. In a large bowl, whisk together the milk, eggs, nutmeg, salt & pepper. Whisk until well mixed, then stir in the chopped cheese.
6. Carefully tip the leek mixture into the pastry, arrange the sliced cheese on top and scatter over the nuts, if using.
7. Bake for 30-40 minutes, until golden and the filling is set.
8. Serve warm, cold or at room temperature, at home or at the park.
9. Find more recipes on my blog http://alalemon.com

readyrolled shortcrust pastry, butter, tarragon, milk, nutmeg, eggs, salt, almond

Taken from food52.com/recipes/36084-leek-and-goat-s-cheese-quiche (may not work)