An easy quiche you can adapt to whatever you have in your refrigerator.
Course Main Course
Prep Time 30minutes
Cook Time 35minutes
1cupmilk1%, 2% or whole milk is fine.
.5cupsheavy creamWhatever cream you have is fine. 5%, 10%, 18%, 35% ...
1unbaked pie cruststore bought or home made
1cupgoat cheeseLess cheese is fine, more cheese will be too much.
.25cupsdry white wineIf you don't have dry white wine you can use vermouth.
Blind bake your pie crust in a 425° (220°C) oven. Simply prick the bottom of your unbaked pie crust with a fork, line it with parchment paper and then add pie weights or dried beans to weigh it down. Bake for 12 minutes (or until crust is just starting to look golden), remove the parchment and weights and bake for another 5 minutes (until bottom of crust is dry and starting to get golden)
Reduce oven temperature to 350°F (175° C)
While crust is baking, sauté your leeks in olive oil, sprinkling them with 1 teaspoon of salt. Just before leeks are done, add ¼ cup of dry white wine and cook until almost evaporated. Let leeks cool.
Mix 3 eggs with dairy. Try not to incorporate too much air in the mixture. Air bubbles in eggs makes them tough.
Add cooled leeks to the egg mixture and pour into your blind baked pie shell.
Top with cheese, making sure it's evenly distributed.
Bake quiche in 350°F (175° C) oven for 20 minutes then check it. If the crust is getting too brown cover it with tin foil or parchment. Cook until it's set and the centre reaches 170°-185°.
Don't overcook the quiche. There's no coming back from that. An overcooked quiche is rubbery.Quiche is a custard so that's the consistency you're looking for. It shouldn't run and it shouldn't be rubbery. When you shake the pie plate in the oven the centre should jiggle just slightly. Use 1 cup of any vegetable you want. Broccoli, asparagus, mushrooms ... whatever you have in your fridge. Then match your cheese to that with whatever you have. Swiss, cheddar, goat and fontina are all great choices.