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    You are in: Home / Recipes / Leek and Goat Cheese Quiche Recipe
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    Leek and Goat Cheese Quiche

    Average Rating:

    4 Total Reviews

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    • on February 03, 2009

      Nice one. I replaced the goats cheese with Feta because I have to be in the mood for goats cheese and also I always have feta in the fridge because it has such a long shelf life. Yummy.

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    • on September 28, 2008

      Delicious quiche! I changed a couple of things to reduce the fat slightly: I used a 3rd egg instead of the 2 yolks, and I replaced 1/4 cup of the heavy cream with half-n-half. For the crust I used Pastry Crust (Pie Crust). Thanks for posting!

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    • on December 05, 2007

      I made this quiche this weekend, and it was excellent. I use Pillsbury rolled pie crust, and just put it in the oven for a bit to heat first.. dont forget the pie weights like I did.

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    • on September 29, 2006

      GREAT! Much lighter than the quiche I usually make with Swiss cheese. Made a nice, light Friday after work meal, with some asparagus. The goat cheese (chevre) I bought at the farmer's market (locally made) was good, but not quite strong enough, so next time I will find some that has been aged longer. Thanks for posting this!

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    Nutritional Facts for Leek and Goat Cheese Quiche

    Serving Size: 1 (168 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 436.8
     
    Calories from Fat 312
    71%
    Total Fat 34.7 g
    53%
    Saturated Fat 17.3 g
    86%
    Cholesterol 209.3 mg
    69%
    Sodium 503.0 mg
    20%
    Total Carbohydrate 21.0 g
    7%
    Dietary Fiber 1.6 g
    6%
    Sugars 3.4 g
    13%
    Protein 11.0 g
    22%

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