Description
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.
Ingredients
- Leeks
- Unsalted Butter
- Eggs
- Egg Yolks
- Whole Milk
- Heavy Cream
- Table Salt
- White Pepper
- Nutmeg
- Goat Cheese
- Pie Crusts
Instructions
- Adjust oven rack to center position and heat oven to 375 degrees
- Saut 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