LEEK AND GOAT CHEESE QUICHE

SERVES: 6 to 8

TOTAL TIME: 3 hours 15 minutes (plus 1 hour cooling time)

WHY THIS RECIPE WORKS In this appealing quiche, the tender, buttery pastry crust embraces an eggy custard that’s rich with sweet leeks and tangy goat cheese. To prevent a soggy crust, we parbaked it before adding the filling. To avoid spillage, we set the parbaked crust in the oven before pouring the custard into the pastry. Baking temperature was important: 350 degrees was low enough to set the custard gently, yet hot enough to brown the top without drying out the filling. For perfectly baked quiche every time, pull it out of the oven when it is still slightly soft, which allows it to set up properly as it cools. Be sure to add the custard to the parbaked crust while the crust is still warm so that the quiche will bake evenly. You can substitute thyme, parsley, or marjoram for the chives. You can also substitute store-bought pie dough.

INGREDIENTS:

DOUGH

• 1¼ cups (6¼ ounces) all-purpose flour
• 1 tablespoon sugar
• ½ teaspoon salt
• 4 tablespoons vegetable shortening, cut into ¼-inch pieces and chilled
• 6 tablespoons unsalted butter, cut into ¼-inch pieces and chilled
• 3–4 tablespoons ice water

FILLING

• 2 tablespoons unsalted butter
• 1 pound leeks, white and light green parts only, chopped fine, and washed thoroughly
• 5 large eggs
• 2 cups half-and-half
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 4 ounces goat cheese, crumbled (1 cup)
• 1 tablespoon minced fresh chives

INSTRUCTIONS:

1. For the dough, process flour, sugar, and salt in food processor until combined, about 5 seconds. Scatter shortening pieces over top and process until mixture resembles coarse cornmeal, about 10 seconds. Scatter butter pieces over top and pulse until mixture resembles coarse crumbs, about 10 pulses. Transfer to bowl.
2. Sprinkle 3 tablespoons water over flour mixture. Using rubber spatula, stir and press dough until it sticks together. If dough does not come together, add remaining 1 tablespoon water.
3. Turn dough onto sheet of plastic wrap and flatten into 4-inch disk. Wrap tightly and refrigerate for 1 hour.
4. Let dough sit on counter to soften slightly, about 10 minutes. Roll dough into 12-inch circle on well-floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand. Trim overhang to ½ inch. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers. Wrap dough-lined plate loosely in plastic and refrigerate until dough is firm, about 30 minutes.
5. Adjust oven rack to middle position and heat oven to 400 degrees. Line chilled pie crust with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights. Bake until pie dough looks dry and is pale in color, 25 to 30 minutes.
6. For the filling, adjust oven rack to lower-middle position and reduce oven temperature to 350 degrees. Melt butter in 10-inch skillet over medium-high heat. Add leeks and cook until softened, about 6 minutes; transfer to bowl. Whisk eggs, half-and-half, salt, and pepper into bowl with leeks. Stir in goat cheese.
7. Place warm pie shell on rimmed baking sheet and place in oven. Carefully pour egg mixture into warm shell until it reaches about ½ inch from top edge of crust (you may have extra egg mixture).
8. Bake quiche until top is lightly browned, center is set but soft, and knife inserted about 1 inch from edge comes out clean, 40 to 50 minutes. Let quiche cool for at least 1 hour. Sprinkle with chives and serve warm.