Leek and goat cheese quiche is a classic breakfast. We think you will especially love it as the main dish for a long weekend brunch. The goat cheese quiche recipe is tender and feeds a family or party of friends.
Goat Cheese Quiche Recipe Mix-ins
Creamy goat cheese and figs are such a natural flavor pairing and incredibly good in this goat cheese quiche recipe. Our friends at Laura Chenel make a variety of goat cheese flavored with herbs and spices—you could go with original goat cheese, thyme and rosemary, or four peppercorn for a bit of heat.
For the figs in the quiche, try our Sun-Maid and Orchard Choice Mission Figs for a jammy familiar fig flavor, or our Golden Figs for a tangy, slightly nutty taste.
Semi-Homemade to Save Time: Pre-Made Pie Dough
The goat cheese quiche recipe features a pre-made pie dough that is ready to roll out a few inches larger than the 9-inch pie plate. To fit the pie dough inside the plate, gently press into the corners. Crimp or flute the edges of the pie dough.
Here’s a pro-tip to prevent shrinkage, refrigerate dough for 20 minutes, and then transfer to freezer for 10 minutes.
You’ll par-bake the crust—misting foil with cooking spray to nestle inside the pie crust shell. Top with pie weights and fold excess foil over edges of dough. Then, your cue for the crust—bake until the surface no longer looks wet. Carefully remove hot weights and foil and continue to bake (uncovered) until just golden. Cool crust for 15 minutes before cooking the recipe completely.
Prep Leek and Goat Cheese Quiche Filling
Cook bacon until browned and crisp. Then, you saute leeks and garlic in some of the bacon fat until tender. This mixture needs to cool for a few minutes before being tossed with thyme and flour.
Separately, you’ll whisk together the custard: eggs, cream, nutmeg, salt, and pepper. Then, using a wooden spoon stir in cooled leek mixture, dried figs, and goat cheese. Pour into pie shell. Sprinkle on bacon crumbles. Bake until crust is golden brown and center of quiche is just set. Cool on a wire rack before slicing and serving.
Leek and Goat Cheese Quiche Recipe with Figs
- 4 ounces bacon halved lengthwise, then cut crosswise into 1/2" pieces
- 1 1/4 lbs leeks thinly sliced, white and light-green parts only
- 1 clove garlic minced
- 1/4 tsp salt
- 1 tbsp fresh thyme leaves minced
- 1 1/2 tsp all-purpose flour
- 1 cup Orchard Choice or Sun-Maid California Figs
Custard and Pie Crust
- 2 eggs large
- 1 cup heavy cream
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup crumbled goat cheese
- 1 Pilsbury Ready to Roll Pie Crust
For the Crust
- Roll dough out into 12-inch circle. Move dough to 9-inch pie plate, gently pressing into corners to secure and fluting edges as desired. To prevent shrinkage, refrigerate dough for 20 minutes, and then transfer to freezer for 10 minutes. Adjust oven rack to lower middle position and heat oven to 375F. Spray two 12-inch square pieces of foil lightly with cooking spray and arrange, greased-side down, in chilled pie shell. Top with pie weights and fold excess foil over edges of dough. Bake for 20 minutes until surface of dough no longer looks wet. Carefully remove hot weights and foil and continue to bake (uncovered) until just golden, about 5 minutes. Cool for 15 minutes before proceeding with recipe. Reduce oven temperature to 350F.
For the Filling
- Cook bacon in 12-inch nonstick skillet over medium heat until browned and crisp, 8 to 10 minutes. Drain bacon through mesh strainer set over small bowl; transfer bacon to paper towel-lined plate.
- Return 2 teaspoons bacon fat to skillet, heat over med-low heat until shimmering. Add leeks, garlic, and salt and cook, covered, until tender, about 6 minutes. Uncover and cook until bottom of pan is dry, about 3 minutes. Transfer leek mixture to bowl and let cool 5 minutes. Toss with thyme and flour until combined.
For the Custard
- Whisk eggs, cream, nutmeg, salt, and pepper in large bowl. Stir in leek mixture, dried figs and cheese and stir to combine. Fill pie shell. Sprinkle with reserved bacon. Bake until crust is golden brown and center of quiche is just set, 30 to 35 minutes. Cool on wire rack for 15 minutes. Serve.