Leek
and Goat Cheese Quiche
I got this recipe from Cooks’
Illustrated. They worked out the bugs so
I don’t have to! However, I do find
there is a lot of custard, even for a ‘deep dish’ pie crust, so I’ve been
cutting the custard amounts down a little.
Ingredients
2 medium leeks, washed thoroughly and cut into 1/2-inch dice
(about 2 cups) Use only the white parts
2 tablespoons unsalted butter
2 large eggs
2 large egg yolks
¾ cup whole milk
¾ cup heavy cream
½ teaspoon table salt
½ teaspoon ground white pepper
pinch fresh grated nutmeg
4 ounces mild goat cheese broken into 1/2-inch pieces
1 9- inch partially baked pie shell (warm), baked until light
golden brown, 5 to 6 minutes, see related recipe
Instructions
Serves 8
The center of the quiche will be
surprisingly soft when it comes out of the oven, but the filling will continue
to set (and sink somewhat) as it cools. If the pie shell has been previously
baked and cooled, place it in the preheating oven for about five minutes to
warm it, taking care that it does not burn. Because ingredients in the
variations that follow are bulkier, the amount of custard mixture has been
reduced to prevent overflowing the crust. Be sure to wash the leeks thoroughly
to remove any grit.
1. Adjust oven rack to center position and heat oven to 375
degrees. Sauté white parts leeks in butter over medium heat until soft, 5–7
minutes. Meanwhile, whisk all remaining ingredients except goat cheese in
medium bowl.
2. Spread goat cheese and leeks evenly over bottom of warm
pie shell and set shell on oven rack. Pour in custard mixture to 1/2-inch below
crust rim. Bake until lightly golden brown and a knife blade inserted about one
inch from the edge comes out clean, and center feels set but soft like gelatin,
32 to 35 minutes. Transfer quiche to rack to cool. Serve warm or at room
temperature.