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