Thursday, September 15, 2011

Goat Cheese and Leek Quiche

This recipe is adapted from a basic Quiche Lorraine recipe and can be found in America Test Kitchen's Family Cookbook.  I made mine in a regular pie plate as I do not have a quiche dish. 

1 (9-inch) pie shell (warmed)
4 ounce goat cheese (the log kind)
1 tablespoon unsalted butter
2 medium leeks, white and light green parts only sliced thinly
5 large eggs
1 cup whole milk
1 cup heavy cream
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon salt
  1. Preheat the oven to 350 degrees
  2. Melt the butter in a large skillet and saute the leeks until tender, about 5 minutes.  Crumble the goat cheese into the bottom of the warmed pie crust.  Add to this the leeks. 
  3. In a bowl with a spout or a large measuring cup, whisk together the eggs, milk, cream, thyme, pepper and salt. 
  4. Place the pie crust containing the goat cheese and leeks into the oven, pull the oven rack out slightly and pour in the egg mixture. 
  5. Bake for 40 to 50 minutes or until a knife inserted in the middle of the quiche comes out clean.  Transfer to a baking rack to continue cooling.  Serve warm and enjoy.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.