If you love a quiche but need to lose the extra calories try this Goat’s cheese and leek crustless tart which has all the taste but a lot less calories.
- 625g leeks, trimmed (350g trimmed weight)
- 175g firm goat’s cheese
- 10g butter
- 3 large eggs, beaten
- 200ml créme fraîche or double cream
- 4 spring onions including green stem, trimmed and finely sliced
- salt and fresh, ground pepper
- Grease a 19cm quiche tin or ceramic dish with butter before you begin and make sure one of the ovens is set at around 190ºC or thereabouts.
- Prepare the leeks by removing the dark green leaves and white root disc. Slice in half and chop into 1cm slices.
- Melt the butter in a heavy-based frying pan on the simmer plate, throw in the leeks and a little salt and fry gently until the juice runs out of them and they are soft.
- Transfer the leeks to a sieve and allow the excess juices to drain out.
- Crumble the goat’s cheese into the leeks in the sieve.
- Next place the eggs in a jug and beat lightly, Add créme fraîche or double cream and beat together. Season.
- Place the leek and cheese mixture into the greased dish/tin and add the spring onions. Slowly pour on the egg mixture.
- Place in the centre of the oven (I used the top) and cook until golden and firm in the centre.
If you prefer a pastry base, make shortcrust pastry to line a loose-bottomed tin and bake blind for 20 minutes or so until golden. Add the egg mixture and place back in the oven and cook as above. You may nee to place on a baking try and add half the egg mix, place in the oven and then add the remaining mix to avoid spilling it.