Total Time
35mins
Prep 10 mins
Cook 25 mins

From Alex Guarnaschelli's Cooking Loft.

Ingredients Nutrition

Directions

  1. Trim off root end of leeks. Cut off all but 1" of the dark green leaves and discard. Cut leeks in quarters lengthwise, then cut in 1 1/2" pieces. Put leeks in a large bowl of water to wash off grit. Change water and rinse again until clean. Drain and pat dry.
  2. Melt butter in a skillet. When foam subsides and butter is just beginning to brown, add leeks. Season with salt and pepper, and saute 2 minutes until tender. Transfer to a sheet pan and refrigerate 10 minutes until cool.
  3. Crack 8 eggs into a bowl and beat lightly. Add milk, cream and goat cheese, and whisk together. Add worcestershire and tabasco.
  4. Grease a pie dish with butter. Place leeks in bottom of dish. Pour custard base over leeks. Place pie dish on a baking sheet. Place in preheated 400°F oven for 15 minutes.
  5. Lay sliced brie over top of dish. Return to oven for another 10 minutes. Cool 3 minutes before slicing and serving.

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