Goat Cheese, Leek & Artichoke Quiche

Artichoke and goat cheese go beautifully together, and makes an easy light lunch or dinner with the store bought pastry.



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Le Marquis Cherve du Pelllusin is an ingot-shaped goat’s milk cheese made in the Rhône Valley village of Pélussin in south-eastern France. It’s a beautiful fusion of traditional cheesemaking methods with a careful selection of slow-growing moulds that mature the cheese, and a state-of-theart modern cheesemaking method called ‘ultra-filtration’. Ultra-filtration involves passing milk through small porous membranes at a high pressure. The aim is to remove the water from the milk (90 percent of milk is water) and condense the proteins, fat and insoluble salts. The result is an incredibly consistent and nutritionally rich cheese with a silky mouthfeel. The process also creates a virtually lactose-free cheese. This technique is also used to craft another of our favourite French cheeses: Fromage d’Affinois. Le Marquis Chèvre du Pélussin is a wonderful starter goat’s cheese, with a mild creamy flavour and lemony zing.


  • 375g sheet frozen shortcrust pastry, thawed (we used Careme brand)
  • 1 medium leek, halved lengthways
  • 2 tbs extra virgin olive oil
  • 3/4 cup (180ml) pure thin cream
  • 2 bay leaves
  • Pinch of freshly grated nutmeg
  • 5 eggs
  • 100g marinated artichoke hearts, halved
  • 120g Le Marquis Chèvre du Pélussin
  • or aged goat’s cheese, rind on, sliced
  • 2 sprigs thyme, stems removed


  1. Preheat oven to 200 ℃.
  2. Roll pastry on a lightly floured surface. Trim to a 28cm loose flat tin (at least 3cm). Prick base with a fork. Refrigerate for 30 minutes.
  3. Meanwhile, Cut leek in half (do not cut the bottom off) and rinse under cold water to remove any dirt. Cut most of the green top off.
  4. Heat a griddle pan on medium-high with olive oil. Add leeks face down and brown both sides until grill marks appear on medium hear (around 2 mins). Season with salt and pepper.  Set aside.
  5. Line the pasty with baking paper and fill with rice or ceramic baking paper and bake for 15 mins.  Remove the weight, reduce oven temp to 170 C and cook for another 5 -10 mins until golden.
  6. Meanwhile, heat cream in a small saucepan, add bay leaves and nutmeg. Bring to a simmer.
  7. Whisk eggs in a large bowl, add cream and season (remove bay leaves).
  8. Once pasty is ready, cut the leeks in half again and arrange on the pasty with the artichoke hearts, and goat cheese. Sprinkle thyme leaves.
  9. Transfer the quiche to the oven tray to avoid spilling the eggs. Pour egg mixture evenly over the quiche. Bake for 9 mins at 170℃. Reduce to 160℃ for a further 20 mins until the centre is firm. Let stand for 10 mins.


Serve with a green salad.


Recipe by The Studd Siblings for Delicious Australia. Photography by Ben Stevens. Styling by Kirsten Jenkins.

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