Leek and Goat Cheese Quiche

Instructions

1. Prepare the crust
   Preheat the oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch (23cm) tart pan with a removable bottom. Trim the edges, prick the bottom with a fork, and line with parchment paper. Fill with pie weights or dried beans and blind bake for 15 minutes. Remove weights and paper and bake for another 5 minutes until lightly golden.
2. Cook the leeks
   While the crust is baking, clean the leeks thoroughly to remove any grit. Heat butter and olive oil in a large skillet over medium heat. Add the sliced leeks and cook, stirring occasionally, until soft and slightly caramelized, about 15 minutes. Season with a pinch of salt and set aside to cool slightly.
3. Prepare the custard
   In a large bowl, whisk together eggs, heavy cream, and milk until well combined. Stir in the thyme leaves, nutmeg, salt, and pepper.
4. Assemble the quiche
   Spread the cooked leeks evenly over the bottom of the pre-baked crust. Scatter the crumbled goat cheese on top of the leeks. Gently pour the egg mixture over everything, ensuring an even distribution.
5. Bake the quiche
   Place the quiche on a baking sheet and bake in the preheated oven for 35-40 minutes, or until the center is set but still slightly jiggly, and the top is golden brown. If the crust edges brown too quickly, cover them with foil.
6. Rest and serve
   Remove the quiche from the oven and let it rest for at least 15 minutes before removing from the tart pan. Garnish with additional fresh thyme leaves. Serve warm or at room temperature with a crisp green salad.