A quiche with a filling that's guaranteed to set that takes advantage of fresh, in season leeks. (although you don't need those - grocery store leeks are fine)
4 ½tablespoonsfresh stockchicken or vegetable (you can sub with water)
Freshly ground black pepperto taste
4whole eggs
3egg yolks
8 ½tablespoonscream ( I use whatever cream I have in the house. Whippinghalf and half or 18%.
3ozgoat cheese
Instructions
Blind Baked Pie Shell
Roll dough out and place in a tin pie pan.
Prick bottom and sides of dough.
Cover dough with foil or parchment paper and fill with pie weights. Refrigerate 30 minutes.
Bake in a 400°F (204°C) until crust is golden. About 15 minutes.
Remove weights and foil. If the bottom of the crust hasn't turned golden at all return to the oven for another 5-10 minutes, covering crust edges so they doesn't over brown.
Assembling
Remove dark green tops and roots from leeks and cut in half lengthwise. Rinse the leeks under water to clean out any dirt. Slice thinly. Add garlic, leeks and salt to butter and oil in pan over medium heat. Sauté 10 minutes or until leeks are softened.
Add white wine and stock. Simmer 3-4 minutes. Add fresh ground pepper. Remove from pan into bowl and allow mixture to cool.
Mix together eggs, egg yolks and cream. Add to the cooled leek mixture.
Pour the filling into your blind baked pie shell, top with crumbled goat cheese and bake at 325 for 20- 25 minutes, or until set.
Notes
The length of baking time will depend on your oven and the type of pie plate you use.
Don't forget to refrigerate your crust before baking.
Serve alone with a big salad or with a side of sausage or bacon.