Quiche with Leeks, Goat Cheese and Fresh Herbs

To make the dough, in a food processor, combine the flour, salt and butter and process until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the cream cheese and pulse a few times, just until the dough comes together. Transfer the dough to a work surface and shape into a disk. Wrap well in plastic wrap and refrigerate for 30 minutes.

On a well-floured work surface, roll out the dough into a 12-inch (30-cm) round and fit into a 9-inch (23-cm) pie dish. Trim the overhang to 1/2 inch (12 mm), fold the edge under itself and decoratively flute or crimp. Pierce the bottom of the crust with a fork and freeze for 30 minutes.

Meanwhile, preheat an oven to 400°F (200°C).

Bake until the edges are lightly browned, about 15 minutes. Let cool briefly on a wire rack. Reduce the oven temperature to 375°F (190°C).

In a sauté pan over medium heat, melt the butter with the oil. Add the leeks and 1/2 tsp. salt and stir occasionally until the leeks are tender and translucent, about 10 minutes. Let cool slightly.

In a large bowl, whisk the eggs until blended. Whisk in the milk, 1/2 tsp. salt, 1/4 tsp. pepper, the nutmeg, dill, parsley and green onions. Stir in the leeks and half of the cheese. Sprinkle the remaining cheese over the crust, then pour in the egg mixture.

Bake until the crust is golden brown and the filling is set and slightly puffed, 30 to 35 minutes, covering the edges with aluminum foil if they brown too quickly. Let cool briefly on a wire rack, then cut the quiche into wedges and serve warm. Serves 8.

Adapted from Williams Sonoma The Pie Cookbook (Weldon Owen, 2016)