This crustless leek and goat’s cheese quiche is perfect for anyone following a Keto diet or wanting to cut some carbohydrates out of their diet. You can pretty much use any mixture of vegetables or cheese – whatever you have hanging about the fridge. You will need a quiche tin or dish.
Ingredients
- knob of butter
- 1 tbsp olive oil
- Two leeks, sliced thickly and washed
- 1 courgette. sliced
- 1 onion, diced
- 2tbsp fresh parsley, chopped
- 6 medium to large eggs, beaten
- 200ml creme fraiche or single cream
- 250g soft goat’s cheese, crumbled
- ground black pepper and rock salt
Method
- Grease a 23cm quiche tin
- Place the oil and butter in the frying/sauté pan
- Add the sliced leeks and onion and fry gently on the hot plate
- Add the sliced courgette and sauté until soft and caramelised
- Meanwhile beat six eggs in a bowl
- Add the creme fraiche or cream
- Crumble in the goat’s cheese
- Add the vegetable mixture to the beaten eggs
- Add chopped parsley and season to taste
- Pour into greased quiche tin
- Bake in the middl of the top oven for 25-30 minutes until golden
- Remove from oven. Serve warm or allow to cool.