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Leek and Goat Cheese Quiche

StephenStephen Harlan

Make some pie crust!

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Serves 8

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Save this recipe 1
Serves 8


  • 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
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  • 1

    Put your oven rack to middle position and heat the oven to 375 degrees, champ.

  • 2

    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.

  • 3

    Whisk the eggs, egg yolks, milk, cream, salt, white pepper, and nutmeg together in a medium bowl.

  • 4

    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.

  • 5

    Approximately 32 to 35 minutes. Transfer the case to a wire rack and let cool.

  • 6

    Serve warm or at room temperature.

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