After testing numerous combinations of dairy and eggs for our best quiche recipe, we settled on a medium-rich custard with a smooth texture, fine taste, and a good set, combining 2 whole eggs with 2 yolks, 3/4 cup of milk, and 3/4 cup of heavy cream.
We found that a baking temperature of 375 degrees F was low enough to set the custard gently and hot enough to brown the top before the filling became dried out and rubbery.
Leek and Goat Cheese Quiche
Serves 8- 2 medium leeks, washed thoroughly 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
- Pinch freshly grated nutmeg
- 1 prebaked pie shell (warm), baked until light golden brown, 5 to 6 minutes
- 4 ounces mild goat cheese broken into 1/2-inch pieces