Don’t let the length of this recipe fool you. It’s a rather standard quiche: “Goat Cheese and _______” and it’s really not difficult. If you – like me – detest making crusts, just use a frozen store-bought. I have too much pride to do this, so I suffer through the process, bitching and moaning the whole time, but I sure don’t blame you if you opt out to make your life easy.
Other than salt and pepper, I don’t use many herbs or spices in this dish because the flavors of the leeks combined with the texture of the warm goat cheese are so rich already, I try not to distract from them.
Some good alterations include replacing the leeks and shallots with crispy, chopped, brown sugar cured bacon, thinly sliced raw chives, sliced (and maybe roasted?) heirloom tomatoes. Also, you can use any kind of goat cheese. I used herbed, but plain would be just fine, as well as peppered (the peppered would be great if you replaced the leeks and shallots with tomatoes!).
(Don’t forget, this is also great for those individually sized dishes that are so cute and fun!)
- 2 C. flour
- 2 t. baking powder
- 1 t. salt
- 1 C. milk
- ½ C. oil
- Mix together dry ingredients, and whisk to aerate.
- Add in liquids and mix until forms a dough ball.
- Roll out and put into a 9” pie or tart pan, per-bake for 8-10 minutes at 350.
- Take out and set aside.
For the Filling:
- 2 large shallots, thinly sliced
- 2 small leeks, halved and thinly sliced
- 3T butter
- 1t butter
- 2 ¼ t brown sugar
- 4 eggs
- 2 egg yolks
- 1 C. milk
- 4 oz. fresh goat cheese (herbed or plain)
- Salt and Pepper
- Caramelize the shallots:
- Melt 1t of butter on medium heat in a small sauté pan.
- When melted, add shallots and salt generously.
- When warmed, add ¾t of brown sugar and stir.
- *watch the heat closely to keep the sugar from burning!
- Cook on medium to medium-low heat until soft brown, app. 5 minutes.
- Take off heat and set aside.
- Caramelize the leeks:
- Melt 3T butter in larger sauté pan.
- When melted, add leeks and salt and pepper generously (the shallots are a more delicate flavor, which is why I omit the pepper for them).
- When warmed, add 1½ teaspoons of brown sugar and stir.
- Continue the same as the shallots.
- Take off heat and combine with shallots.
- Do the eggs and put it together:
- Combine 4 eggs, 2 yolks (save the whites to make some meringue cookies for dessert!), milk, salt and pepper and whisk.
- Add leeks and shallots and mix gently.
- Crumble goat cheese into egg and milk mixture, reserving just enough to spread on the bottom of the crust.
- Spread some goat cheese on the bottom of the par-baked crust and pour in the filling, using a small spoon to evenly distribute the leeks, shallots and crumbled goat cheese.
- Bake for 25-30 minutes at 350.
- Stuff your face.