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

    Leek and Goat Cheese Quiche. Photo by Mikekey

    1/3 Photos of Leek and Goat Cheese Quiche

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Columbus Foodie's Note:

    The recipe is from America’s Test Kitchen, with some minor modifications made by me (highlighted in italics). Goat cheese should be fairly easy to find in any decent supermarket. I found the best value for it at a warehouse club, where they were charging less for a pound of it than a normal grocery store charged for half the amount. Make sure to wash leeks thoroughly, as they can be gritty.

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    Serves: 6



    Units: US | Metric

    • 2 medium leeks, washed thoroughly and sliced thinly
    • 2 tablespoons unsalted butter
    • 2 large eggs
    • 2 large egg yolks
    • 3/4 cup whole milk
    • 3/4 cup heavy cream
    • 1/2 teaspoon table salt
    • 1/2 teaspoon white pepper
    • 1 pinch fresh grated nutmeg
    • 4 ounces mild goat cheese, crumbled
    • 1 (9 inch) partially baked pie crusts, baked until light golden brown, 5 to 6 minutes (warm)


    1. 1
      Adjust oven rack to center position and heat oven to 375 degrees.
    2. 2
      Sauté white parts leeks in butter over medium heat until soft, 10-15 minutes.
    3. 3
      Meanwhile, whisk all remaining ingredients except goat cheese in medium bowl.
    4. 4
      Spread goat cheese and leeks evenly over bottom of warm pie shell and set shell on oven rack.
    5. 5
      Pour in custard mixture to 1/2-inch below crust rim.
    6. 6
      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.
    7. 7
      Transfer quiche to rack to cool. Serve warm or at room temperature.

    Ratings & Reviews:

    • 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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • 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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    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
    Total Fat 34.7 g
    Saturated Fat 17.3 g
    Cholesterol 209.3 mg
    Sodium 503.0 mg
    Total Carbohydrate 21.0 g
    Dietary Fiber 1.6 g
    Sugars 3.4 g
    Protein 11.0 g

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