Traditional French recipes and wine pairings by Mélie
"Faire le poireau / poireauter" : Do you know the expression ?
In French it means to wait, patiently.
Look at the leek : standing still in the garden all winter, fearless of frost.
In this recipe, leek and goat cheese make a very cohesive team : the light sensation of sweetness in the white of leeks echoing the creamy texture and balancing the slightly sour taste of the goat cheese log at the same time.
Leek and goat cheese quiche : either a savory starter or a main dish
Serves : 4 (main dish) to 8 (starter)
Preparation time : 25 min
Cooking time : 45 min
800 g white of leeks
200 g goat cheese log
330 g shortcrust pastry
2 dl crème fraîche
15 g butter
1 teaspoon mustard
Bonus : walnuts
Step 1 : Get prepared
Peel the onion and cut it into thin slices.
Rince the leeks and slice the white parts.
Melt the butter in a frying pan and lightly brown the onions for a few minutes.
Add the leeks, cover and let it simmer over low heat for another 20 min.
Step 2 : Short crust
Spread the short crust pastry into a buttered pie dish and poke little holes with a fork.
Preheat the oven, rotating heat to 180°C.
Step 3 : The mix
In a bowl, beat the eggs with the creme fraiche and mustard.
Add the white leek fondue and the goat cheese log cut into small cubes.
Salt and pepper to your taste.
Spread the mixture on the base.
Step 4 : Cooking time
Cook for 40-45 min : in the lower part of the oven for the first 30 min (to make sure the base is fully cooked) and then in the middle part for the remaining 15 min.
Serve with green salad and rocket and it's time to open a dry and young white wine !
Ex : A fresh and ripe Sauvignon Blanc, from Touraine in the Loire Valley. Both crispy and fruity, with a light mineral note.