From Bill at Persephone Farm, where I interned for a year
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 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.
- 2 medium leeks–washed and cut into 2-inch dice (about 2 cups)
- 2 Tablespoons unsalted butter
- 2 large eggs
- 2 large egg yolks
- 3/4 cup whole milk
- 3/4 cup heavy cream
- 1/2 tsp table salt
- 1/2 tsp ground white pepper
- pinch fresh grated nutmeg
- 4 oz. mild goat cheese broken into 1/2-inch pieces
- 1 nine-inch partially baked pie shell (warm) baked until light golden brown, 5-6 minutes
Adjust oven rack to center position and heat to 375 degrees. Saute’ white leek parts in butter over medium heat until soft; 5-7 minutes. Meanwhile, whisk all remaining ingredients, except goat cheese, in medium bowl.
Spread goat cheese and leeks evenly over bottom of the 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. Center should feel set, but soft like gelatin, 32-35 minutes. Transfer quiche to rack to cool. Serve warm or at room temp.