Leek and Goat Cheese Quiche

Ingredients

• 2 medium leeks white and light-green parts only, halved lengthwise, cut into 1/2-inch piece s, and washed thoroughly (about 2 cup s)
• 2 tablespoon sunsalted 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
• 1 9- inch partially baked pie shell (warm), baked until light golden brown, 5 to 6 minutes
• 4 ounce smild goat cheese broken into 1/2-inch piece s

Instructions

1. 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.
2. 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.