Leek Sun Dried Tomato Goat Cheese Deep Dish Quiche Recipe
This quiche recipe is my go-to because it’s a perfect blend of savory delights with creamy goat cheese, tender leeks, and the irresistible flavor of sun-dried tomatoes in every bite. Plus, it’s easy to make and always impresses both at brunch gatherings and cozy nights in!
I adore preparing this Leek Sun-Dried Tomato Goat Cheese Deep Dish Quiche because it beautifully balances strong flavors and silky textures. The sweet, fresh leeks, sautéed in olive oil, are a perfect foil for the sun-dried tomatoes, their intense tomato flavor unwatered by the fresh tomato’s too-much-water summertime presence.
This quiche gets its protein from lots of eggs and its rich, creamy texture from heavy cream, half-and-half, and the quiche’s favorite milk: whole.
Ingredients
Leeks:
Related to the spring onion, with a mild taste, and high in vitamins A and C.
Sun-Dried Tomatoes:
Strong taste, offers antioxidants and vitamins C and K.
Goat Cheese:
Tangy, creamy, high in protein and calcium, low in lactose.
Eggs:
Packed with protein, an essential source of amino acids, a versatile ingredient that binds.
Thyme:
Herb that has an enticing fragrance, boosts flavor with its woodsy notes, is a source of manganese and vitamin K.
Ingredient Quantities
- 1 unbaked deep dish pie crust (store-bought or homemade)
- 2 medium leeks, white and light green parts only, thinly sliced
- 1 tablespoon olive oil
- 1/2 cup sun-dried tomatoes, chopped
- 4 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 4 ounces goat cheese, crumbled
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
Instructions
1. Set your oven to 375°F (190°C). For stability, place the unbaked deep-dish pie crust on a baking sheet and set it aside.
2. A medium skillet over medium heat is the next stop for the olive oil. Pour the olive oil in, and then add the leeks, sliced. Sauté these in the oil for around 5 to 7 minutes. You want to get them soft and tender but not browned. Then you are going to remove the skillet from the heat and let it cool for a moment.
3. In a big mixing bowl, combine the eggs, heavy cream, and whole milk by whisking together until well incorporated.
4. Combine the chopped sun-dried tomatoes, crumbled goat cheese, salt, black pepper, and dried thyme with the egg mixture.
5. Into the mixing bowl, add the leeks that have cooled slightly, and stir gently to combine all the ingredients.
6. Put the mixture of eggs and leeks into the pie crust you prepared, making certain that the filling is evenly distributed throughout.
7. Move the baking sheet with the quiche to the preheated oven with care.
8. Cook for 35-45 minutes, or until the center of the quiche is totally firm and the surface is a deep, golden brown.
9. Take the quiche out of the oven and allow it to cool on a wire rack for a minimum of 10 minutes before cutting it into wedges.
10. Serve the warm or room temperature quiche, and enjoy your delicious creation!
Equipment Needed
1. Oven
2. Baking sheet
3. Medium skillet
4. Stirring utensil (e.g., wooden spoon or spatula)
5. Large mixing bowl
6. Whisk
7. Measuring spoons
8. Measuring cups
9. Knife (for slicing leeks and chopping sun-dried tomatoes)
10. Cutting board
11. Wire rack
FAQ
- Can I use a different type of cheese instead of goat cheese?Certainly, feta or cream cheese can be used in place of goat cheese if you’re looking for a different flavor and texture.
- Can I make this quiche ahead of time?The quiche can, without a doubt, be made a day in advance and reheated in the oven before serving.
- Are the sun-dried tomatoes packed in oil?For added flavor and moisture, it’s best to use sun-dried tomatoes that are packed in oil, but you can use dehydrated sun-dried tomatoes if you rehydrate them first.
- Can I use pre-cooked pie crust?Both pre-cooked and uncooked pie crusts work; just ensure you bake as directed to achieve a golden crust.
- What if I don’t have heavy cream?Half-and-half can be used as a substitute, but the quiche may be slightly less rich.
- How do I prepare the leeks?Be certain to cleanse the leeks in full to eliminate any sand or dirt, and use only the white and pale green portions.
Substitutions and Variations
Leeks:
If you want a milder onion flavor, substitute thinly sliced green onions or shallots.
Sun-dried Tomatoes:
Use sliced, roasted, and fresh cherry tomatoes for a juicier option.
Heavy Cream:
Change to using half-and-half or a concoction of Greek yogurt and milk for a more healthful version.
Goat Cheese:
Substituting feta cheese or ricotta cheese in place of the traditional cheese used in this dish gives it the same creamy texture but allows for a whole new flavor profile.
Thyme:
Instead of dried thyme, use fresh thyme; or for a completely different note, try using dried oregano in place of thyme.
Pro Tips
1. Pre-bake the Crust: To avoid a soggy bottom, pre-bake the pie crust for about 10 minutes before adding the filling. Use pie weights or dried beans on parchment paper to keep it from puffing up.
2. Leek Preparation: Thoroughly clean the leeks as they tend to hold dirt between their layers. After slicing, rinse them in a colander under cold water, separating the layers to remove any grit.
3. Sun-dried Tomatoes: If using sun-dried tomatoes that are not packed in oil, rehydrate them in hot water for about 10 minutes before chopping to enhance their texture and flavor.
4. Cheese Variety: To add extra depth of flavor, consider mixing in another cheese like gruyère or sharp cheddar along with the goat cheese.
5. Resting Time: Allow the quiche to cool for at least 10 minutes after baking. This helps the flavors meld together and makes slicing easier, preventing the filling from being too runny.
Leek Sun Dried Tomato Goat Cheese Deep Dish Quiche Recipe
My favorite Leek Sun Dried Tomato Goat Cheese Deep Dish Quiche Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Medium skillet
4. Stirring utensil (e.g., wooden spoon or spatula)
5. Large mixing bowl
6. Whisk
7. Measuring spoons
8. Measuring cups
9. Knife (for slicing leeks and chopping sun-dried tomatoes)
10. Cutting board
11. Wire rack
Ingredients:
- 1 unbaked deep dish pie crust (store-bought or homemade)
- 2 medium leeks, white and light green parts only, thinly sliced
- 1 tablespoon olive oil
- 1/2 cup sun-dried tomatoes, chopped
- 4 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 4 ounces goat cheese, crumbled
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
Instructions:
1. Set your oven to 375°F (190°C). For stability, place the unbaked deep-dish pie crust on a baking sheet and set it aside.
2. A medium skillet over medium heat is the next stop for the olive oil. Pour the olive oil in, and then add the leeks, sliced. Sauté these in the oil for around 5 to 7 minutes. You want to get them soft and tender but not browned. Then you are going to remove the skillet from the heat and let it cool for a moment.
3. In a big mixing bowl, combine the eggs, heavy cream, and whole milk by whisking together until well incorporated.
4. Combine the chopped sun-dried tomatoes, crumbled goat cheese, salt, black pepper, and dried thyme with the egg mixture.
5. Into the mixing bowl, add the leeks that have cooled slightly, and stir gently to combine all the ingredients.
6. Put the mixture of eggs and leeks into the pie crust you prepared, making certain that the filling is evenly distributed throughout.
7. Move the baking sheet with the quiche to the preheated oven with care.
8. Cook for 35-45 minutes, or until the center of the quiche is totally firm and the surface is a deep, golden brown.
9. Take the quiche out of the oven and allow it to cool on a wire rack for a minimum of 10 minutes before cutting it into wedges.
10. Serve the warm or room temperature quiche, and enjoy your delicious creation!