After testing numerous combinations of dairy and eggs for our best quiche recipe, we settled on a medium-rich custard with a smooth texture, fine taste, and a good set, combining two whole eggs with two yolks, 1 cup of milk, and 1 cup of heavy cream.
We found that a baking temperature of 375 degrees was low enough to set the custard gently and hot enough to brown the top before the filling became dried out and rubbery.
Leek and Goat Cheese Quiche
Serves 8
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 freshly grated nutmeg
1 prebaked pie shell (warm), baked until light golden brown, 5 to 6 minutes
4 ounces mild goat cheese broken into 1/2-inch pieces
1. Adjust oven rack to center position and heat oven to 375 degrees. Saute white parts leeks in butter over medium heat until soft, 5 to 7 minutes. Meanwhile, whisk all remaining ingredients except goat cheese in a medium bowl.
2. Spread goat cheese and leeks evenly over bottom of the 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 the 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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