Coarse or kosher salt and freshly ground pepper (to taste)
3ouncesfresh goat cheese(crumbled)
Instructions
Preheat the oven to 400 F. Fit the refrigerated pie crust into a 9-inch deep dish pie pan.
Heat a large skillet over medium heat and add 1 tablespoon of the olive oil. Add the leeks and sauté until they are softened but just barely golden, about 12 minutes. Remove to a bowl.
Add the remaining tablespoon of olive oil to the pan and add the mushrooms. Sauté until the mushrooms have turned golden brown and any liquid has evaporated, about 8 minutes. Add them to the leeks.
In a medium-sized bowl, beat the eggs with the milk and cream and season with salt and pepper.
Distribute the leek and mushroom mixture evenly over the bottom of the pie crust. Dot the goat cheese over the vegetables and pour the cream mixture over the filling.
Bake for about 45 to 50 minutes until the center is just barely jiggly and the top is golden brown and puffed. A knife inserted into the center should come out mostly clean. Cool the quiche in the pan on a wire rack and serve slightly warm or at room temperature.
Notes
Leeks look like oversized scallions or green onions, long and cylindrical. The bulbs are white, and then fairly quickly, the white goes to light green, then very dark green at the tops. The white and the light green are the parts you want to use for cooking.Save the tops for making vegetable stock (make sure to wash them thoroughly; leeks can be very dirty, and they grow by pushing themselves up through the ground. This is how many vegetables grow, but the layers in leeks tend to trap dirt, especially in the top parts.