Leek and Goat Cheese Quiche

READY IN: 55mins
SERVES: 6
YIELD: 1 quiche
UNITS: US

INGREDIENTS

Nutrition
  • 2
    medium leeks, washed thoroughly and sliced thinly
  • 2
    tablespoons unsalted butter
  • 2
    large eggs
  • 2
    large egg yolks
  • 34
    cup whole milk
  • 34
  • 12
    teaspoon table salt
  • 12
    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)
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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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