I’ve been kind of preoccupied with quiche lately. Something about how versatile it is appeals to me – it goes well with any meal. Eat it for breakfast, pair it with fresh fruit. Eat it for lunch or dinner, pair it with a fresh salad. You can’t go wrong either way. I was trying to find somewhere local that carries it, and then finally, after being disappointed in what local restaurants and stores have to offer, I decided to make my own. For me, it’s all about the texture. I don’t like my quiche eggy or watery. I prefer it creamy and custardy. After spending $14.99 for a leek and goat cheese quiche at Whole Foods and being terribly disappointed in it, I decided to try my hand at making it myself.
Here’s the fruit of my labor:
The recipe is from America’s Test Kitchen, with some minor modifications made by me (highlighted in italics). Goat cheese should be fairly easy to find in any decent supermarket. I found the best value for it at Sams Club, where they were charging less for a pound of it than Giant Eagle charged for 8 oz.
Leek and Goat Cheese Quiche
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 that 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 thoroughly and cut into 1/2-inch dice (about 2 cups) (I sliced the leeks rather than diced them)
2 tablespoons unsalted butter
2 large eggs
2 large egg yolks
3/4 cup whole milk (I used 2% organic)
3/4 cup heavy cream
1/2 teaspoon table salt
1/2 teaspoon ground white pepper
pinch fresh grated nutmeg
4 ounces mild goat cheese broken into 1/2-inch pieces (I broke it into much smaller crumbles)
1 9- inch partially baked pie shell (warm), baked until light golden brown, 5 to 6 minutes (I used store-bought to save time)
1. Adjust oven rack to center position and heat oven to 375 degrees. Sauté white parts leeks in butter over medium heat until soft, 5–7 minutes (I cooked it for more like 10-15). Meanwhile, whisk all remaining ingredients except goat cheese in medium bowl.
2. Spread goat cheese and leeks evenly over bottom of 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, and center feels set but soft like gelatin, 32 to 35 minutes. Transfer quiche to rack to cool. Serve warm or at room temperature.