Your new quiche recipe – Chicago Tribune

After testing numerous milk and egg combinations for our best quiche recipe, we came up with a recipe that combines two whole eggs with two egg yolks, 1 cup milk, and 1 cup milk over a moderately rich custard with a smooth texture, nice flavor, and good consistency. We decided. a glass of heavy cream.

We found that a baking temperature of 375 degrees was low enough to set the custard slightly and hot enough to brown the top before the filling became dry and rubbery.

Leek and Goat Cheese Quiche

for 8 people

2 medium leeks, washed well and cut into 1/2-inch dice (about 2 cups)

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

Squeeze freshly grated coconut

1 prebaked pie crust (hot), baked until light golden brown, 5 to 6 minutes

4 ounces light goat cheese, cut into 1/2-inch pieces

1. Adjust the oven rack to the middle position and preheat the oven to 375 degrees. Sauté the white parts of the leeks in butter over medium heat for 5 to 7 minutes until softened. Meanwhile, whisk all remaining ingredients except goat cheese in a medium bowl.

2. Spread the goat cheese and leeks evenly over the bottom of the hot pie crust and place the crust on the oven rack. Pour custard mixture to 1/2-inch below crust edge. Bake until lightly golden brown and the blade of a knife inserted about an inch from the edge comes out clean and the center feels firm but soft like gelatin, 32 to 35 minutes. Transfer the quiche to a rack to cool. Serve warm or at room temperature.

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