Quiche Making Tips:
Blend custard ingredient more than you might think-until they are light, pale lemon in color and foamy. The bubbles help prevent the filling ingredients from sinking to the bottom. Prebake crust well and add custard and precooked filling ingredients while still hot. This helps the custard thicken quickly.
Ingredients
Buttery pastry dough (pate brisée) for a
9” single crust pie
3 leeks, white and pale green parts washed and thinly sliced
2 tbl unsalted butter
2 tbl water
5 large eggs
1 cup heavy cream
1 cup milk
1 tbl Dijon mustard
1 tsp fresh chopped thyme
salt and freshly ground pepper
4 oz. fresh goat cheese
2 oz. thinly sliced prosciutto
Directions
Line a 9” pie pan with the pastry dough. To pre-bake cover the dough with aluminum foil and fill with pie weights or dried beans. Bake in a 425° F oven for 10 minutes. Remove the foil and let cool slightly before adding the filling. Turn oven down to 325° F.
Combine the leeks with the butter and water in a sauté pan over low heat. Cover and simmer until the leeks are tender, about 8 minutes. Remove the lid and continue to simmer until all of the water has evaporated.
Lightly beat the eggs and add the cream, milk, Dijon mustard, thyme, salt, and pepper.
Crumble the goat cheese into the warm pie shell. Sprinkle in the sliced prosciutto and leeks. Pour in the egg mixture and bake at 325° F until the center is firm and a knife inserted into the center comes out clean, about 30 minutes.
Serves 6.