Leek And Goat’S Cheese Quiche

• 1 pastry ready-rolled
• 5 5/8 cups leeks sliced very thinly
• 1 3/4 tablespoons butter
• 2 tablespoons tarragon leaves chopped
• 1 1/4 cups milk
• grated nutmeg Freshly
• 4 eggs
• 7/8 cup goat's cheese half chopped, the rest sliced
• salt
• pepper
• 1 tablespoon chopped almond roughly, or hazelnuts

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.

pastry, leeks, butter, tarragon, milk, eggs, goats cheese, salt, pepper, almond roughly

Taken from www.yummly.com/recipe/Leek-And-Goats-Cheese-Quiche-1659829 (may not work)