Baby Leek & Goat's Cheese Quiches

Ruth Pretty's Baby Leek & Goat's Cheese Quiches Recipe

This week we have a lovely little recipe to share - one we think would be wonderful to make for new parents during those tender early days with a new baby.

Ruth Pretty’s Baby Leek & Goats’ Cheese Quiches are the perfect savoury bite to have ready in the fridge: nourishing, satisfying, and easy to grab between feeds!

They’re a thoughtful little bake to drop by with when visiting a growing family, or to make ahead and keep on hand when a little extra care is needed.

For the Pastry
200g flour
1/2 tsp sea salt
1/2 tsp pepper
100g very cold unsalted butter (finely diced or grated)
1 egg yolk
45ml (3 tbsp) cold water (approx.)
 
For the Quiches
30g butter
200g (1-2) leeks (white part finely diced)
2 eggs
62.5ml (1/4 cup) milk
125ml (1/2 cup) cream
Sea salt & pepper
Pinch of nutmeg
150g goats or cows milk feta
 
Method
To prepare the pastry, place flour, salt and pepper in food processor bowl. Sprinkle butter over flour, then process until it looks like fine breadcrumbs.
 
In a small bowl, whisk egg yolk with cold water. With food processor running, pour egg yolk and water through feed tube. Continue to process till the pastry forms a ball and sits above the blade of the machine. If the pastry does not form a ball easily, remove mixture from food processor
and finish the balling process with your hands.
 
Knead pastry into a disc-shape, wrap in plastic wrap and rest for 30 minutes in the fridge before rolling.
 
To prepare the quiches, grease a 24 baby muffin tins and preheat oven to 190oC.
 
Roll out short pastry to approx. 2mm thick and using a 7.5cm cookie cutter, cut out 24 rounds. Gently push pastry rounds into the baby muffin tins and leave to rest in the refrigerator for at least 30 minutes.
 
Over a medium heat place butter in a frypan and melt. Cook leeks in butter, stirring from time to time, for about 5 minutes, till leeks are soft but not browned. Place leeks in a sieve to drain and let them cool. Retain the buttery juice for another use such as adding to mashed potatoes or to a sauce.
 
Place eggs, milk, cream, salt, pepper and nutmeg in a small bowl and whisk just to combine. Be careful not to add froth to this custard mixture. Place mixture into a pouring jug.
 
Three-quarters fill each tart case with leeks and goats’ cheese. Pour egg mixture into tarts to cover leeks and goats’ cheese.
 
Place quiches into oven and bake for 25 - 30 minutes till golden brown. Place on cooling rack and rest for 5 to 10 minutes but then remove from tins while quiche is still warm. Serve immediately, or reheat before you serve.