TAKE 10% OFF + FREE GROUND SHIPPING ON TASTEBOOKS USING HOLIDAY2014.

Leek and Goat Cheese Quiche

StephenStephen Harlan

Make some pie crust!


Rate this

servings:
Serves 8

Save this recipe 1
Save this recipe 1
servings:
Serves 8

Ingredients

  • 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
Save a shopping List

directions

  • 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.


Recipe Notes

Add a note


Recommended Recipes


Ratings & Reviews

Click to rate this recipe


Powered By ZergNet

Around the Web

create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

More recipes by this author

See more recipes

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.