Leek and goat’s cheese quiche

• ready-rolled pastry1
• leeks1 lb
• butter2 tbsp
• tarragon leaves2 tbsp
• nutmeg6 servings
• eggs4
• log goat's cheese7 oz
• salt and pepper6 servings
• almonds1 tbsp

Instructions

1. 1

   Preheat your oven to 200C/400F.Line your tin with baking parchment.

2. 2

   Unroll the pastry and fit it into the tin.Line with more baking parchment, fill with baking beans and blind bake for 15-20 minutes.

3. 3

   Remove the paper and beans and bake 5 minutes more to dry the base.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.

4. 4

   Set aside to cool a little.Take the log of goat cheese and chop half and slice the other half.In a large bowl, whisk together the milk, eggs, nutmeg, salt & pepper.

5. 5

   Whisk until well mixed, then stir in the chopped goat cheese.Carefully tip the leek mixture into the pastry, arrange the sliced goat cheese on top and scatter over the chopped almonds, if using.

6. 6

   Bake for 30-40 minutes, until golden and the filling is set.

7. 7

   Serve warm, cold or at room temperature.