Goat Cheese & Leek Quiche

A golden, tender quiche filled with crisp bacon, sautéed leeks, red bell pepper, fresh spinach, and creamy goat cheese, baked in a flaky homemade crust and garnished with microgreens and thyme.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

Crust

1½ cups all-purpose flour

¼ teaspoon salt

¼ cup vegetable shortening

4 tablespoons cold unsalted butter, cut up

5 to 6 tablespoons cold water

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Filling

6 slices bacon

1¼ cups thinly sliced leeks and halved (include white and pale green parts)

½ cup chopped red bell pepper

6 eggs, lightly beaten

2 cups heavy whipping cream

1 teaspoon finely chopped fresh thyme leaves, plus sprigs for garnish

½ teaspoon salt

¼ teaspoon ground white pepper

1 cup lightly packed baby spinach, stems removed; divided

1 (3½-ounce) container crumbled goat cheese, divided

Microgreens, for garnish

Directions

For crust, in a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size. Sprinkle with 1 tablespoon water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat with remaining water, 1 tablespoon at a time, until flour mixture is moist but not wet. Gather flour mixture and push together until it forms a ball. Slightly flatten ball.
Between 2 sheets of parchment paper, roll dough from center to edge into a 13-inch-diameter circle. (If necessary, lightly sprinkle parchment with flour to prevent sticking.)
Fold pastry circle in fourths and place in an 8-inch fluted quiche pan with 2-inch sides and removable bottom. Ease pastry into pan without stretching; unfold and press into fluted sides of pan, then trim edge. Freeze crust, uncovered, for 30 minutes.
Preheat oven to 375°F. Line crust with a double thickness of heavy foil. Bake for 20 minutes. Remove foil and bake for 6 minutes more or until pastry is set but not brown. Remove from oven. Reduce oven temperature to 325°F. (Crust should still be hot when adding the filling.)
Meanwhile for filling, in a large nonstick skillet cook bacon over medium heat until crisp. Drain; reserve drippings. Chop bacon; set aside.
Wipe skillet clean with paper towels. Return 2 tablespoons drippings to skillet; add leeks and red pepper. Cook over medium-low heat for 3 to 4 minutes or until tender but not brown.
In a medium bowl lightly whisk together beaten eggs, whipping cream, chopped thyme, salt and white pepper until combined. Stir in bacon, leek mixture, ½ cup spinach and 2½ ounces goat cheese.
Set quiche pan with hot baked crust in a large rimmed baking pan. Carefully pour filling into crust. Sprinkle with remaining 1 ounce goat cheese. Bake for 55 to 65 minutes or until a knife inserted near center comes out clean.
Transfer quiche to a wire cooling rack. Let stand for 10 minutes before serving. Garnish with remaining ½ cup spinach, thyme sprigs and microgreens, if desired.