Leek and goat cheese quiche
Serves 6
If you buy a pastry shell, follow the manufacturer's instructions for baking it "blind," that is, without any filling. First, you will need to line the uncooked pastry with foil and beans to weigh it down. Bake it until the edges look cooked, then remove the foil and beans and bake it a few minutes longer to cook the bottom of the shell.
| 2 | tablespoons butter |
| 2 | leeks (white and light green parts) thinly sliced and well rinsed |
| Salt and pepper, to taste | |
| 1 | pastry shell (8 1/2 to 9 inches), baked blind for 12 to 15 minutes |
| 1/2 | round or log of fresh creamy goat cheese (2 1/2 to 3 ounces) |
| 3 | eggs |
| 1/2 | cup light cream |
2. In a large skillet over medium heat, melt the butter. Add the leeks, salt, and pepper. Cook, stirring often, for 8 minutes, until they soften.
3. Spoon them into the prebaked pie shell. Dot with the goat cheese.
4. In a small bowl, whisk together the eggs, cream, and a small pinch of salt and pepper. Pour the mixture into the shell.
5. Set the pie pan on a rimmed baking sheet. Bake the quiche for 30 minutes or until the top is set. Jennifer Wolcott 