Leek Quiche With Goat Cheese
A classic French-style quiche built on just two things: sweet, butter-softened leeks and tangy goat cheese, tucked into a flaky crust and set in a nutmeg custard. It's simple on purpose, no extra ingredients competing for attention, which makes it easy to slice, easy to serve warm or at room temperature, and just as good the next day.
Servings: 8 people
Calories: 279kcal
Ingredients
- 1 9 inch pie shell partially baked until light golden brown, 5-6 minutes
- 2 leeks medium, washed thouroughly and cut into ½ inch dice (about 2 cups)
- 2 tablespoons unsalted butter
- 2 large eggs
- ¾ cup whole milk
- ¾ cup heavy cream
- ½ teaspoon sea salt
- ½ teaspoon ground white pepper
- pinch of nutmeg
- 4 ounces mild goat cheese broken into ½ inch pieces
Instructions
- Adjust the oven rack to the center position.
- Preheat the oven to 375℉.
- Par-bake a pre-bought pie shell by placing weights on the bottom of the shell. Place it on a baking sheet and in the oven for about 5 minutes or until the shell starts to turn golden.1 9 inch pie shell
- Saute' the white parts of the leeks in butter over medium heat until soft, about 5-7 minutes.2 leeks, 2 tablespoons unsalted butter
- Meanwhile, whisk the eggs, whole milk, heavy cream, salt, pepper, and nutmeg in a medium bowl.2 large eggs, ¾ cup whole milk, ¾ cup heavy cream, ½ tsp sea salt, ½ tsp ground white pepper, pinch of nutmeg
- Spread the goat cheese and leeks evenly over the bottom of the warm pie shell and set the shell on an oven rack.4 ounces mild goat cheese
- Pour in the custard mixture to ½ inch below the crust rim.
- Bake until lightly golden brown. A knife inserted about one inch from the edge should come out clean and the center feels set but soft, about 32-35 minutes.
- Transfer the quiche to a rack and cool.
- Serve warm or at room temperature.
Notes
Use a store bought pie crust and partially bake it for about 5 minutes before filling.
A gluten free pie crust works fine here if you need one.
Wash the leek pieces thoroughly since grit collects between the layers.
Choose a mild goat cheese from a log rather than pre crumbled for cleaner melting.
Don't skip the nutmeg, it rounds out the custard flavor.
Look for a center that jiggles slightly like set gelatin rather than fully firm, it finishes setting as it cools.
Refrigerate leftovers in an airtight container for up to 4 days.
This quiche can be assembled ahead and frozen, then thawed in the refrigerator before reheating.
It's a fully dairy recipe, which makes it a good fit for a Shavuot table or any dairy meal.
Nutrition
Calories: 279kcal | Carbohydrates: 15g | Protein: 7g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 320mg | Potassium: 136mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1029IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 2mg
