Leek and Goat Cheese Quiche
photo by Outta Here
- Ready In:
- 55mins
- Ingredients:
- 11
- Yields:
-
1 quiche
- Serves:
- 6
ingredients
- 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)
directions
- Adjust oven rack to center position and heat oven to 375 degrees.
- Sauté white parts leeks in butter over medium heat until soft, 10-15 minutes.
- Meanwhile, whisk all remaining ingredients except goat cheese in medium bowl.
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
I'm a thirtysomething woman from Columbus, Ohio who has been married to my wonderful husband Paul for 10 years. I love to cook and take pictures, and have a food blog called Columbus Foodie at http://www.columbusfoodie.com/
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<br>I'm a recent college graduate, and currently don't work outside of the home. For fun, I enter sweepstakes, garden, read, craft and scrapbook, and watch bad TV.
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