Mahnke Family RecipesLeek and Goat Cheese Quiche
Ingredients
- 2 medium leeks - cut into 1/2-inch dice (about 2 cups)2 medium leeks - cut into 1/2-inch dice (about 2 cups)
- 2 T / 34 g unsalted butter2 T / 34 g unsalted butter
- 1 large eggs1 large eggs
- 2 large egg yolks2 large egg yolks
- 3⁄4 c / 170 g whole milk3⁄4 c / 170 g whole milk
- 3⁄4 c heavy cream3⁄4 c heavy cream
- 1⁄2 t / 3 g salt1⁄2 t / 3 g salt
- 1⁄2 t ground white pepper1⁄2 t ground white pepper
- 1 pinch grated nutmeg1 pinch grated nutmeg
- 4 oz / 113 g mild goat cheese - broken into 1/2 inch pieces4 oz / 113 g mild goat cheese - broken into 1/2 inch pieces
- 1 9 inch partially baked pie shell1 9 inch partially baked pie shell
Very tasty and a simple quiche.
Method
- The center of the quiche will be surprisingly soft when it comes out of the oven, but the filling will continue to set (and sink somewhat) as it cools. If the pie shell has been previously baked and cooled, place it in the preheating oven for about five minutes to warm it, taking care that it does not burn. Because ingredients in the variations that follow are bulkier, the amount of custard mixture has been reduced to prevent overflowing the crust. Be sure to wash the leeks thoroughly to remove any grit.
- Adjust oven rack to center position and heat oven to 375F/190C degrees. Sauté white parts leeks in butter over medium heat until soft, 5 to 7 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.
Servings
8
Category
Prep time
20 minutes
Cooking time
35 minutes