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Category: Quiche
Prep Time: Cook Time: Total Time:
Serves 8
Filling
2 teaspoons extra-virgin olive oil
1 1/2 pounds thinly sliced leeks ( about 5 medium, white and light-green parts only)
1 garlic clove , minced
1/4 teaspoon salt
1 tablespoon minced fresh thyme leaves
1 1/2 teaspoons all-purpose flour
Custard and Pie Crust
2 large eggs
1 cup heavy cream
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup crumbled goat cheese
1 recipe Easy, Cheesy Pie Crust (see recipe link above)
1. 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.
2. 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.
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French Leek and Goat Cheese Quiche
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Category: Quiche
Prep Time: Cook Time: Total Time:
Serves 8
Filling
2 teaspoons extra-virgin olive oil
1 1/2 pounds thinly sliced leeks ( about 5 medium, white and light-green parts only)
1 garlic clove , minced
1/4 teaspoon salt
1 tablespoon minced fresh thyme leaves
1 1/2 teaspoons all-purpose flour
Custard and Pie Crust
2 large eggs
1 cup heavy cream
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup crumbled goat cheese
1 recipe Easy, Cheesy Pie Crust (see recipe link above)
1. 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.
2. 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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