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Leek & Goat Cheese Quiche

Leek & Goat Cheese Quiche

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Published by KathleenH
A tasty dinner or bruch idea.
Make as pie or individual tarts.
A tasty dinner or bruch idea.
Make as pie or individual tarts.

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Categories:Types, Recipes/Menus
Published by: KathleenH on Apr 16, 2013
Copyright:Attribution Non-commercial

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04/16/2013

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Leek & Goat Cheese Quiche
Servings: 8
I use a whole grain, low gluten pie crust:1/2 cup unbleached all purpose flour 1/2 cup whole wheat flour 1/2 cup millet flour 1/2 cup light rye flour 1 cup butter 1/2 water 1 tsp salt  put flours and salt into a food processor add butter, cut into 1 inch cubes pulse until pea sized mix is achieved add water pulse twicegather into a ball, cut into two portions and wrap and put in fridge for 2 hours min to set 
2 c leeks, washed thoroughly and sliced thinly ~ approx 2 med leeks.2 tbsps unsalted butter 3 lg eggs0.75 c milk0.5 c heavy cream0.5 tsp sea salt0.5 tsp black pepper, ground0.5 tsp nutmeg, grated3 ozs chevre cheese, crumbled1 ea pie crust (9 inch), partially baked until light golden brown and warm
Heat oven to 375 degrees, with oven rack in middle.Sauté white parts of the leeks with buttler and salt over medium-low heat until soft, 10-15 minutes.Whisk eggs, cream, milk, pepper, nutmeg together in a medium bowl.Work quickly to take the pie shell from oven while still hot/warm, spread the goat cheese and leeks evenly over bottom.Then immediately 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, andcenter feels set but soft like gelatin approximately - 35 minutes.Transfer quiche carefully to rack to cool.

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