After testing numerous combinations of dairy and eggs for our best quiche recipe, we settled on a medium-rich custard with a smooth texture, fine taste, and a good set, combining 2 whole eggs with 2 yolks, 3/4 cup of milk, and 3/4 cup of heavy cream.
We found that a baking temperature of 375 degrees F was low enough to set the custard gently and hot enough to brown the top before the filling became dried out and rubbery.
Leek and Goat Cheese Quiche
Serves 8- 2 medium leeks, washed thoroughly and cut into 1/2-inch dice (about 2 cups)
- 2 tablespoons unsalted butter
- 2 large eggs
- 2 large egg yolks
- 3/4 cup whole milk
- 3/4 cup heavy cream
- 1/2 teaspoon table salt
- 1/2 teaspoon ground white pepper
- Pinch freshly grated nutmeg
- 1 prebaked pie shell (warm), baked until light golden brown, 5 to 6 minutes
- 4 ounces mild goat cheese broken into 1/2-inch pieces
Spread goat cheese and leeks evenly over bottom of the 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 1 inch from the edge comes out clean, and the center feels set but soft like gelatin, 32 to 35 minutes. Transfer quiche to rack to cool.
Serve warm or at room temperature.
Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to [email protected].
