Serve this caramelised leek quiche warm at home with a side salad or pack it for a picnic on a warm summers day.
- Roll out the pastry to a 15 x 40cm rectangle, about 3mm thick. Line a shallow 10 x 34cm (base measurement) fluted tart tin, with removable base, with the pastry and trim any excess. Place in the fridge for 30 minutes to rest.
- Meanwhile, preheat oven to 160°C. Place the leeks, cut-side down, on a baking tray. Drizzle with oil and vinegar, and sprinkle with sugar. Bake in preheated oven for 30 minutes or until the leeks are tender. Remove from oven and set aside to cool.
- Increase oven temperature to 200°C. Cover the pastry base with baking paper and fill with rice or dried beans. Bake for 10 minutes. Remove paper and rice or beans. Bake for a further 8 minutes or until golden. Remove from oven and reduce oven temperature to 160°C.
- Whisk eggs and cream together in a bowl. Season with salt and pepper. Sprinkle goat's cheese over pastry base. Pour over egg mixture and arrange leek, side by side, over the top. Bake in oven for 30-35 minutes or until just set. Serve quiche warm or at room temperature.
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