Leek and goat’s cheese quiche Recipe

Remove the baking parchment and beans from the pastry shell, then bake for another 5 minutes to dry out the base. While that's happening, melt the butter in a large non-stick frying pan. Add the leeks and tarragon, cooking until their liquid has rendered and evaporated, leaving them tender.

Set the leek mixture aside to cool slightly.

Take the log of goat cheese and chop half of it, then slice the other half. In a large bowl, whisk together the milk, eggs, nutmeg, salt, and pepper until well combined. Stir in the chopped goat cheese.

Carefully tip the cooled leek mixture into the pastry shell. Arrange the sliced goat cheese on top and scatter over the chopped almonds, if you're using them.