Leek and Goat Cheese Pie
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
Serve this pie for lunch or dinner!
  • 225g (or 8 ounces) homemade or store-bought pie dough
  • 1 tablespoon of butter
  • 750g (or 1½ pounds) untrimmed leek
  • 1 tablespoon of all-purpose flour
  • 125g (or 4 ounces) soft goat cheese, crumbled
  • 60g (or 2 ounces) sun-dried tomatoes, chopped
  • 3 large eggs
  • 150ml (or ½ cup + 2 tablespoons) milk
  • salt and pepper to taste
  1. Preheat the oven to 200°C/390°F (standard oven setting). If you are using frozen pie dough, defrost. Roll the pie dough to a thickness of about 3mm (or ⅛ of an inch) and press it into a 23-cm or 9-inch tart pan.
  2. Chop off and discard the roots and the dark green ends of the leaks (don't worry about the beautiful spring green part, but the dark green bit is tough and bitter). Cut the leeks into thin rings and wash thoroughly in a colander. Drain well. You should now have about 350g (or a little less than 12 ounces) of leek rings. Leeks usually have a bit of dirt between their layers, especially in the green parts. I usually get rid of this by pushing the sliced leek rings apart and rinsing the separated rings thoroughly in a colander.
  3. Melt the butter in a frying pan over medium-high heat. Once the butter is bubbling, throw in the leek rings and stir and cook for about 10 minutes on low to medium heat until they're nice and soft.
  4. Sprinkle in the flour and cook and stir for another two minutes to cook off the flour. The flour needs to be 'cooked off' to get rid of the unpleasant raw flour taste.
  5. Take the pan off the heat and stir in the crumbled goat cheese and chopped sun-dried tomatoes, melting the cheese. Spread the mixture evenly into the prepared pie shell.
  6. In a small bowl, whisk together the milk and the eggs. Season heavily with the salt and pepper, bearing in mind that you are not only seasoning the egg and milk mixture, but that you are actually seasoning the entire pie.
  7. Pour the egg mixture evenly over the pie filling and give the pan a shake/gentle tap to get rid of any air bubbles. Bake for 30 minutes or until golden brown. Serve hot or cold.
Recipe by The Tough Cookie at https://thetoughcookie.com/2013/04/24/leek-and-goat-cheese-pie/