| Title: | Leek and Goat Cheese Quiche |
| Wine Pairing: | Sparkling, Chardonnay |
| We Recommend: |
Iron Horse 2004 Classic Vintage Brut Iron Horse 2005 Estate Chardonnay Quivira 2007 Grenache Rose |
| Meal Type: | Brunch |
| Main Ingredient: | Vegetables, Cheese |
| Ingredients: | 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 fresh grated nutmeg 4 ounces mild goat cheese broken into 1/2-inch pieces 1 9- inch partially baked frozen pie shell (warm), baked until light golden brown, 5 to 6 minutes |
| Instructions: | 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. Meanwhile, whisk all remaining ingredients except goat cheese in medium bowl. 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. |
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