Ham, Leek and Goat's Cheese Tart

Over the years I’ve made all manner of quiches, but this one really is my absolute favourite.  Leeks are a real feature in Welsh cooking, and a firm standby in my kitchen – they put an appearance in dishes often. 

This quiche really is a winner.  The buttery sweetness of the leeks, the subtle tang of the goat’s cheese and the creamy unctuousness of the cheesy duck egg custard were a perfect combination.  Do look out for Welsh goat’s cheese if you can, it has a much better flavour; ditto good Welsh Cheddar cheese.  Collier’s is my favourite.

 For an 8” (20cm) tart I used :

 ½ a 500g pack of ready-made pastry

 3 thick rashers of bacon, cooked and then chopped (or use cooked ham)

1 baby leek
4 slices of Welsh goat’s cheese
2 – 3oz (60 – 90g) cheddar cheese
½ pint (250ml) milk
2 eggs (duck if you can find them, they make a much better quiche)
Salt and Pepper to taste

 Roll out the pastry and line a greased flan tin.  You can part-bake the pastry case, but I’ve never had any success doing it so have long abandoned this step!

 Halve the leek and wash carefully, then dry as best you can before slicing up and sweating gently in a little butter for 5 minutes.  You just want the leek to soften, not brown.

 

Scatter the chopped cooked bacon or ham into the bottom of the pastry case, then add the cooked leek.  Slice the goat’s cheese and then add that and finally scatter over the grated cheddar.

 Combine the eggs and milk together with the seasoning and then pour over the contents of the flan tin. 

 Cook at 180^oC / 350^oF / gas mark 4 for 35 to 40 minutes, until the quiche is golden and set.