Though this has a bit of fat in it, it has a light flavor. I think it could use some bacon. I usually try to follow Cook's Illustrated recipes pretty closely, but I think this would be fine with a little less cream, or without any at all.
Leek and Goat Cheese Quiche Recipe
The recipe is from America’s Test Kitchen, with some minor modifications made by me (highlighted in italics). Goat cheese should be fairly easy to find in any decent supermarket. I found the best value for it at a warehouse club, where they were charging less for a pound of it than a normal grocery store charged for half the amount. Make sure to wash leeks thoroughly, as they can be gritty.
55 min | 20 min prep
SERVES 6 , 1 quiche
- 2 medium leeks, washed thoroughly and sliced thinly
- 2 tablespoons unsalted butter
- 2 large eggs
- 2 large egg yolks
- 3/4 cup whole milk
- 3/4 cup heavy cream
- 1/2 teaspoon table salt
- 1/2 teaspoon white pepper
- 1 pinch fresh grated nutmeg
- 4 ounces mild goat cheese, crumbled
- 1 (9 inch) partially baked pie crusts, baked until light golden brown, 5 to 6 minutes (warm)
- 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.
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