French Leek and Goat Cheese Quiche
By America's Test KitchenPublished on November 9, 2011
Time
1¼ hours
Yield
Serves 8
Ingredients
Filling
2 teaspoons extra-virgin olive oil 1 ½ pounds (680 grams) thinly sliced leeks ( about 5 medium, white and light-green parts only)1 garlic clove, minced¼ teaspoon salt 1 tablespoon minced fresh thyme leaves 1 ½ teaspoons all-purpose flourCustard and Pie Crust
2 large eggs 1 cup heavy cream ¼ teaspoon ground nutmeg ¼ teaspoon salt ¼ teaspoon pepper ½ cup crumbled goat cheese 1 recipe Easy, Cheesy Pie Crust (see recipe link above)Instructions
- Adjust oven rack to lower-middle position and heat oven to 350 degrees. Heat oil in large skillet over medium-low heat until shimmering. Add leeks, garlic, and salt and cook, covered, until tender, about 6 minutes. Uncover and cook until bottom of pan is dry, about 3 minutes. Transfer leek mixture to bowl and let cool 5 minutes. Toss with thyme and flour until combined.
- Whisk eggs, cream, nutmeg, salt, and pepper in large bowl. Stir in leek mixture and cheese and pour into pie crust. Bake until crust is golden brown and center of quiche is just set, 30 to 35 minutes. Cool on wire rack for 15 minutes. Serve.
for the filling
for the custard and crust
Time
1¼ hoursYield
Serves 8Ingredients
Filling
2 teaspoons extra-virgin olive oil
1 ½ pounds (680 grams) thinly sliced leeks ( about 5 medium, white and light-green parts only)
1 garlic clove, minced
¼ teaspoon salt
1 tablespoon minced fresh thyme leaves
1 ½ teaspoons all-purpose flour
Custard and Pie Crust
2 large eggs
1 cup heavy cream
¼ teaspoon ground nutmeg
¼ teaspoon salt
¼ teaspoon pepper
½ cup crumbled goat cheese
1 recipe Easy, Cheesy Pie Crust (see recipe link above)
Ingredients
Filling
2 teaspoons extra-virgin olive oil
1 ½ pounds (680 grams) thinly sliced leeks ( about 5 medium, white and light-green parts only)
1 garlic clove, minced
¼ teaspoon salt
1 tablespoon minced fresh thyme leaves
1 ½ teaspoons all-purpose flour
Custard and Pie Crust
2 large eggs
1 cup heavy cream
¼ teaspoon ground nutmeg
¼ teaspoon salt
¼ teaspoon pepper
½ cup crumbled goat cheese
1 recipe Easy, Cheesy Pie Crust (see recipe link above)
Ingredients
Filling
2 teaspoons extra-virgin olive oil
1 ½ pounds (680 grams) thinly sliced leeks ( about 5 medium, white and light-green parts only)
1 garlic clove, minced
¼ teaspoon salt
1 tablespoon minced fresh thyme leaves
1 ½ teaspoons all-purpose flour
Custard and Pie Crust
2 large eggs
1 cup heavy cream
¼ teaspoon ground nutmeg
¼ teaspoon salt
¼ teaspoon pepper
½ cup crumbled goat cheese
1 recipe Easy, Cheesy Pie Crust (see recipe link above)
Why This Recipe Works
Our French Leek and Goat Cheese Quiche recipe produces a sturdy, perfectly sliceable quiche that is packed with flavor. We found an easy way to make this quiche—with an incredibly flaky crust—in no time at all using our Easy Cheesy Pie Crust, a slightly modified store-bought crust. We made sure to wash the leeks thoroughly to remove any grit. The center of the quiche was soft when it came out of the oven, but the filling completely set as it cooled.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 350 degrees. Heat oil in large skillet over medium-low heat until shimmering. Add leeks, garlic, and salt and cook, covered, until tender, about 6 minutes. Uncover and cook until bottom of pan is dry, about 3 minutes. Transfer leek mixture to bowl and let cool 5 minutes. Toss with thyme and flour until combined.
- Whisk eggs, cream, nutmeg, salt, and pepper in large bowl. Stir in leek mixture and cheese and pour into pie crust. Bake until crust is golden brown and center of quiche is just set, 30 to 35 minutes. Cool on wire rack for 15 minutes. Serve.
for the filling
for the custard and crust
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