Leek and Goat Cheese QuicheStephen Harlan
Make some pie crust!
- 2 large eggs plus 2 large yolks
- 2 tablespoons unsalted butter
- 3/4 cup whole milk
- 3/4 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- Pinch ground nutmeg
- 4 ounces crumbled goat cheese
- 2 leeks
- 1 recipe simple savory crust
Put your oven rack to middle position and heat the oven to 375 degrees, champ.
Melt 2 tablespoons unsalted butter in a 12 inch nonstick skillet over medium heat. Add two leeks, white part only, have lengthwise, cut into 1/2 inch pieces, and washed thoroughly. Cook until softened, 5 to 7 minutes.
Whisk the eggs, egg yolks, milk, cream, salt, white pepper, and nutmeg together in a medium bowl.
Spread the cheese and leaks over the bottom of a warm pie crust. Pour the custard mixture into the crust (it should come to about half an inch below the crust’s rim). Bake until light golden brown and a knife blade inserted about 1 inch from the edge comes out clean and the center feels set but still soft.
Approximately 32 to 35 minutes. Transfer the case to a wire rack and let cool.
Serve warm or at room temperature.