Quiche is a beautiful thing. It's next-level eggs.
This quiche's velvety custard makes it next-next level.
Cook this one up for breakfast, lunch or dinner.
Leek and Goat Cheese Quiche
Makes 6-8 servings.
1 9-inch uncooked pie crust
2 tablespoons unsalted butter
1 pound leeks, white and green parts only, chopped fine
¾ teaspoon salt
5 large eggs
2 cups half-and-half
¼ teaspoon pepper
4 ounces goat cheese, crumbled (1 cup)
1 tablespoon minced fresh chives
1. For the crust: Place store-bought pie crust in 9-inch pie plate or tart pan. Tuck dough underneath to form tidy, even edge that sits on lip of pan. Crimp dough evenly around edges using your fingers.
2. Adjust oven rack to middle position and heat oven to 400 F. Line crust with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights or pennies. Bake until dough looks dry and is pale in color, 25 to 30 minutes. Transfer to rimmed baking sheet and remove weights and foil.
3. For the filling: Reduce oven to 350 F. Melt butter in 10-inch nonstick skillet over medium-high heat. Add leeks and ½ teaspoon salt and cook until softened, about 6 minutes; transfer to bowl.
4. Whisk eggs, half-and-half, ¼ teaspoon salt, and pepper together in large bowl. Stir in leeks and goat cheese. Place pie shell in oven and carefully pour egg mixture into warm shell until it reaches ½ inch from top of crust (you may have extra egg mixture).
5. Bake quiche until top is lightly browned, center is set but soft, and knife inserted about 1 inch from edge comes out clean, 40 to 50 minutes. Let quiche cool for at least 1 hour or up to 3 hours. Sprinkle with chives. Serve slightly warm or at room temperature. Cooled quiche can be refrigerated wrapped in plastic wrap for up to 6 hours. Reheat in 350 F oven for 10 to 15 minutes.