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Leek & Goats Cheese Quiche

The recipe is by our Resident Chef, Ian Waghorn. It will serve 6-8 portions.


Short pastry

  • 250g plain flour

  • 125g butter

  • 1 egg yolk

  • 50g water

  • 1 pinch of salt


  • 2 eggs

  • 2 yolks

  • 250g milk

  • 250g double cream


  • 3 large leeks

  • 100g goats cheese

  • 25g Butter

  • 1tsp of rose harissa (optional)


  • Preheat the oven to 180 degrees

Short pastry

  • Mix egg and water together and reserve.

  • Dice the cold butter and combine it with the sifted flour and salt.

  • Place in a food processor and process.

  • Once the butter and flour have combined and small sandy crumbs have appeared.

  • Turn out into a bowl and add the reserved water and egg mixture.

  • Gently combine the dough together to form a homogenous coloured dough (careful not to over need, it’s not bread!).

  • Cover and rest at room temp for 30 minutes.

  • Roll the pastry to a 3- 4mm depth and line the pastry ring/mould.

  • Place into the fridge and rest for a further 20 minutes.

  • Once rested and chilled, use a fork to prick the base of the tart (don’t go too deep)

  • Lay a sheet of grease-proof paper into the tart base and fill it with baking beans.

  • Bake for 15 to 20 minutes until the pastry is almost fully cooked and golden brown.

  • Remove the baking beans and continue to bake in the oven until the base is golden brown as well.

  • Remove and leave to cool.

  • If there are any cracks in the pastry cover them with a bit of raw leftover pastry and re-bake for 5 mins.

  • If you are concerned that there might be some small holes, brush some egg wash over the tart base and bake for 5 mins and that will fill the holes like glue!


  • Slice the leek in half lengthways and thinly slice into half circles, wash well.

  • Melt butter in a large pan and sweat with seasoning until all the water has evaporated and the leeks are tender and chill.

  • Mix all the royal ingredients together

To complete

  • Cover the bottom of the tart case with the cooked leeks, and pour in the seasoned egg.

  • Add the Royal mix, add the crumbled goat's cheese and bake the quiche for 30 minutes.

  • Check if the egg mix is still undercooked, if so add a further 5 minutes.

Join us for the next dining experience on 20th May at Green Farm where you can taste Ian's sensational food. Our exclusive DINING WITH NIGHTINGALES EXPERIENCE will be a magical evening of campsite dining while listening to the unique sound of the nightingale song who choose Green Farm as their home at this time of year.

Book via our What's On page.

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