Shelly's Recipe

FRENCH LEEK AND GOAT CHEESE QUICHE

Category: Quiche and Savory Tarts / Tartlettes

Filling
2 tsp extra-virgin olive oil
1 1/2 lbs thinly sliced leeks (about 5 medium, white and light-green parts only)
1 garlic clove, minced
1/4 tsp salt
1 tbsp minced fresh thyme leaves
1 1/2 tsp flour

Custard and Pie Crust
2 large eggs
1 cup heavy cream
1/4 tsp ground nutmeg
1/4 tsp salt
1/4 tsp pepper
1/2 cup crumbled goat cheese

Cheesy Pie Crust (see recipe below)

FOR THE FILLING: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Heat oil in large skillet over medium-low heat until shimmering. Add leeks, garlic, and salt and cook, covered, until tender, about 6 minutes. Uncover and cook until bottom of pan is dry, about 3 minutes. Transfer leek mixture to bowl and let cool 5 minutes. Toss with thyme and flour until combined.

FOR THE CUSTARD AND CRUST: Whisk eggs, cream, nutmeg, salt, and pepper in large bowl. Stir in leek mixture and cheese and pour into pie crust. Bake until crust is golden brown and center of quiche is just set, 30 to 35 minutes. Cool on wire rack for 15 minutes. Serve.

Cheesy Pie Crust
3 tbsp grated Parmesan cheese
1 tsp flour
1 (9-inch) Pillsbury Ready to Roll Pie Crust

Combine Parmesan and flour. Sprinkle half of Parmesan mixture over one side of dough and gently roll mixture into dough with rolling pin. Flip dough and repeat with remaining Parmesan mixture. Roll dough out into 12-inch circle.

Move dough to 9-inch pie plate, gently pressing into corners to secure and fluting edges as desired. To prevent shrinkage, refrigerate dough for 20 minutes, then transfer to freezer for 10 minutes.

Spray two 12-inch square pieces of foil lightly with cooking spray and arrange, greased-side down, in chilled pie shell. Top with pie weights and fold excess foil over edges of dough. Bake on lower-middle rack at 375 degrees until surface of dough no longer looks wet, about 20 minutes. Carefully remove hot weights and foil and continue to bake (uncovered) until just golden, about 5 minutes. Let cool for 15 minutes before proceeding with recipe.

Makes one 9-inch baked pie shell