Leek and Aged Goat Cheese Quiche
It’s so hot here I saw a man walking home from work with dress shoes, dress pants, and a fancy briefcase holding his dress shirt in his hands. No undershirt, just a very hairy bare chest. He looked like a modern day centaur – half businessman, half beast. Yes, that’s right, it was the hottest day recorded in this city since 1911. It was possibly the least appropriate day to turn on your oven ever. It was a day to chuck social mores aside and take off your clothes as you walked home. It was a day to have ice cream for dinner. And yet, I just couldn’t shake my ongoing two week craving for a quiche with leeks and aged goat cheese.
This is quite possibly my favorite food. You start by making leek confit, which in and of itself is a little miracle. Somehow when you cook leeks incredibly slowly with butter and salt they transform into the most decadent tasting treat. Top a cracker or crostini with some brie or camembert, smother it in leek confit and you instantly have one of my favorite snacks or appetizers.
But back to the quiche at hand… The play of the leeks and aged goat cheese, encased in a decadent, custardy filling makes this the ultimate comfort food in my book. And while we generally reserve this dish for the colder months, it can be served at room temperature with a salad when it’s warm (or unbearably hot). And while it tastes incredibly rich, we’ve modified our original recipe to make it a bit healthier, notably by using low fat yogurt in place of heavy cream.
Leek and Aged Goat Cheese Quiche
(makes one 9 in quiche)
For this go around we’re only sharing the quiche recipe, for the crust we just use our standard pie crust, which we’ll share with you another day. You can use a frozen crust but it may need to pre bake a bit longer than a fresh one to become lightly golden.
3 medium leeks, cleaned, 1/2″ coins
2 tbs water
2 medium shallots, thinly sliced (optional but delicious addition)
1/2 tsp salt
1/3 stick butter
4 oz aged goat cheese such as bucheron, thinly sliced or crumbled
2 egg yolks
3/4 cup yogurt
3/4 cup milk
1/2 tsp white pepper
1 9″ pie crust, pre-baked 5-6 minutes until lightly golden
Heat butter in a dutch oven (or other heavy bottomed pot/pan with a lid) on medium low. When the butter has melted, add the leeks, water and salt – stir to coat, turn heat to low and cover. Cook covered for 20 minutes, stirring occasionally. After 20 minutes, add your shallots if using them, cover and cook another 5 minutes. If after 25 minutes you take the lid off and it’s too liquidy, cook uncovered another minute or two to evaporate the remaining juices.
Preheat your oven to 375 and position an oven rack slightly higher than the middle.
Whisk together your eggs and egg yolks. When combined, whisk in your milk, yogurt and white pepper.
Place your pre-baked crust on a baking sheet close to the oven (the baking sheet is to catch any juices that escape while cooking). Layer your goat cheese on the bottom of the crust. Spread the leek confit over the goat cheese, then pour custard mixture on top (sometimes there’s too much, be careful not to overfill your quiche).
Bake at 375 for 30-40 minutes until puffed and golden in places. If your crust begins to get too dark at the edges, cover just the edges with a layer of aluminum foil. When done, a knife blade inserted an inch from the crust should come out clean but the center should feel a bit soft and gelatinous. Be careful not to over bake this quiche, it’s supposed to be quite moist and custardy.