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1 x 25cm pre-baked pastry shell
2 leeks
2 tbsp olive oil
6 medium eggs
250g (1 cup) cream
Salt and freshly ground black pepper
Fresh thyme
100g goat’s cheese, crumbled

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 180C (350F).

Remove and discard outside skins and the dark green tops from leeks. Cut leeks in half lengthwise and rinse well under running water to remove all dirt. Slice thinly.

Heat a heavy-based frying pan over medium heat. Add oil and cook sliced leeks until soft, 6-8 minutes. Allow to cool.

Beat eggs with cream, salt, pepper and parsley. Spoon leek mix into the pastry shell base. Pour egg mix on top then dot the goat’s cheese on top.

Bake in preheated oven for 30 minutes until golden brown and set.