90 Second Leek And Goat Cheese Quiche
Before you get your hopes up, I should probably explain that the 90 second quiche doesn't get its name-sake from the prep time, but from the amount of time the pie normally lasts when served (at least to my friends). This is one of the most often requested items, along with Tucker's famous cookies.
We've made this a few times with different kinds of cheese, this time it was goat cheese, last time it was blue cheese (maybe too strong for breakfast for some people). I love how versatile this quiche is--people who don't like a lot of "green stuff" in their quiche (like my brother) enjoy this one, but it is still gourmet enough to satisfy quiche snobs (like me).
Adapted from Cooks Illustrated
2 medium leeks , washed thoroughly and cut into 1/2-inch dice (see A Platter of Figs for a good method of washing leeks)
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 fresh grated nutmeg
4 ounces mild goat cheese broken into 1/2-inch pieces
1 9- inch partially baked pie shell (warm), baked until light golden brown, 5 to 6 minutes, (see the crust recipe here)
- Adjust oven rack to center position and heat oven to 375 degrees. Sauté white parts leeks in butter over medium heat until soft, 5–7 minutes. Meanwhile, whisk all remaining ingredients except goat cheese in medium bowl.
- Spread goat cheese and leeks evenly over bottom of 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 center feels set but soft like gelatin, 32 to 35 minutes. Transfer quiche to rack to cool. Serve warm or at room temperature.