Leek Quiche With Goat Cheese
Delicate leeks sautéed to perfection, tangy goat cheese melting into a creamy dream, and all nestled in a buttery, flaky crust.
Servings: 8 people
Calories: 279kcal
Ingredients
- 2 leeks medium, washed thouroughly and cut into ½ inch dice (about 2 cups)
- 2 tablespoon 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 oz mild goat cheese broken into ½ inch pieces
- 1 9 inch pie shell partially baked until light golden brown, 5-6 minutes
Instructions
- Adjust the oven rack to the center position.
- Preheat the oven to 375℉.
- Saute' the white parts of the leeks in butter over medium heat until soft, about 5-7 minutes.
- Meanwhile, whisk all the remaining ingredients except goat cheese in a medium bowl.
- Spread the goat cheese and leeks evenly over the bottom of the warm pie shell and set the shell on an oven rack.
- Pour in the custard mixture to ½ inch below the crust rim.
- Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean and the center feels set but soft like gelatin, about 32-35 mnutes.
- Transfer the quiche to a rack and cool.
- Serve warm or at room temperature.
Notes
You can use a gluten-free crust for this recipe!
Store the cooled quiche by covering it with either plastic wrap or aluminum foil and then placing it into the refrigerator. The quiche will last for up to four days. It can either be warmed up in the microwave or served at room temperature after storage.
Freeze - You can make this ahead and freeze it. Thaw it in the refrigerator before re-heating.
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
