I make ok quiche, but it wasn’t until I had real quiche made by my French friend that I realized how sadly American my quiches have been.
French quiche is simple, rustic, and amazingly delicious, and I was lucky enough to be given a quiche lesson last night…
Behold! Leek, tomato, and goat cheese quiche!(Ready for the oven)
You will need goat cheese! Cut 5 generous slices for the top of the quiche, then chop the rest.
Whisk together 4 eggs, about half to two-thirds of a container of creme fraiche, some salt, pepper, nutmeg, thyme, and honey. Stir in the chopped goat cheese.
This was a real moment of enlightenment because I’d never considered using creme fraiche in place of milk or cream, and adding honey would’ve never occurred to me in a million years.
Cut 3 large leeks into long slices, separate the layers, and sauté in a bit of olive oil, until they begin to soften; sprinkle with a bit of thyme near the end.
Mix about a quarter of the cooked leeks into the egg mixture, and scatter the rest around the bottom of a crust that’s been pressed into a tart pan. We used a pre-made roll & press crust.
Cover the leeks with a thin layer of tomato slices.
Add the egg mixture to the crust and top with the 5 slices of goat cheese.
Bon Appétit!
seanymph says
OMG It looks delish and I loveeeee goat cheese!
smilingsurfer says
Yum, that looks delicious! Agree that chef’s intuition can yield amazingly great results.
When you say half a container of creme fraiche, can you estimate what size container (U.S. 8oz or pint)? Would half a container = 1/2cup in US measurements?
Sage says
Hi smilingsurfer,
The container is 500g, which is about 17.5 oz. give or take :)
~ Sage
Anonymous says
Hi
Great recipe!
I am looking forward to trying it.
Love your blog. We have so much in common. Did you receive my email?
Pigletinportugal
smilingsurfer says
Thanks so much, Sage :)