Leek & Goat Cheese Quiche

This mildly flavored quiche has a creamy, smooth texture. I like serving it for lunch, warm or room temperature, with half an apple. The recipe calls for equal parts milk and heavy cream, but since I didn’t have any milk I used half and half! It also lists 3/4 c. each but my pie shell wasn’t that large, so I used 1/2 c. each and it was perfect.

Recipe

2 leeks, white parts only, washed thoroughly and cut into 1/2-inch slices (about 2 cups)
2 T. unsalted butter
2 large eggs
2 large egg yolks
1/2 c. whole milk or half and half
1/2 c. heavy cream
1/2 tsp. Kosher salt
1/2 tsp. ground white pepper
pinch freshly grated nutmeg
4 oz. mild goat cheese, broken into 1/2-inch pieces
1 prebaked pie shell (warm), baked until light golden brown, about 6-8 minutes

Preheat oven to 375-degrees.

I used a store-bought frozen 9-inch deep dish pie shell. Thaw for 10 minutes, prick the bottom all over with a fork and bake about 6-8 minutes until light golden brown.

Sauté the leeks in butter over medium heat until soft, 5-7 minutes. Meanwhile, whisk all remaining ingredients except goat cheese in a medium bowl.

Spread the leeks and goat cheese evenly over the bottom of the warm pie shell. Pour in the custard to 1/2-inch below the crust rim. Bake until lightly golden brown and a knife blade inserted about 1-inch from the edge comes out clean and the center feels set but soft like gelatin, about 35 minutes. Transfer quiche to a rack to cool. Serve warm or at room temperature.