1 fully baked 10-inch Flaky Tart Shell Dough (recipe below)
5 large eggs
3 T. all-purpose flour
1 cup crème fraîche
1 cup whole milk
1 tsp. kosher salt
½ tsp. freshly ground black pepper
1 T. fresh thyme, finely chopped
2 to 4 oz. goat cheese
To make the melted leeks, halve the leeks lengthwise, then slice into thin half moons. Place the slices in a bowl filled with cold water. Let sit for 5 minutes to allow the dirt to fall to the bottom of the bowl. Use your hands to transfer the leeks to a medium saucepan.
Add salt and ½ cup water to saucepan. Cover pan and bring water to a simmer. Reduce heat and let leeks cook for 15 minutes, checking every five minutes or so to make sure there is a small amount of water in pot. Remove the lid and let leeks cook for 15 more minutes or until nearly all of the water has cooked off, and the leeks are extremely tender. Stir in the butter. Set aside.
Preheat the oven to 375ºF. Place 1 egg and the flour in a large bowl and whisk until smooth. Whisk in the remaining 4 eggs until blended. In a medium bowl, whisk the crème fraîche until smooth. Whisk in the milk. Pour the egg mixture through a fine mesh sieve held over the milk mixture. Whisk in the salt, pepper and thyme.
Scatter melted leeks over prepared tart shell. Scatter goat cheese to taste overtop. Pour the egg mixture overtop.
Place in the oven and bake for 10 minutes. Reduce the oven temperature to 325ºF and bake until the filling is just set, about 30 minutes longer. The center of the quiche should still feel slightly firm, rather than liquidy, when touched. Let cool on a wire rack for at least 20 minutes to allow the custard to set up, so that it will slice neatly. It can be served warm or at room temperature. To serve a fully cooled quiche warm, cover it with aluminum foil and reheat it in a 325ºF for about 15 minutes.
Recipe by How to Decorate at https://www.ballarddesigns.com/howtodecorate/2014/05/recipe-quiche-with-melted-leeks-and-goat-cheese/