Leek and goat cheese quiche from All-Time Best Brunch (page 84) by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on October 30, 2019

    My husband made five of these for his men’s group last month, and because it was so popular, there weren’t any leftovers for me to sample. So, tonight I made one for dinner, and I can see why it was eaten up. It’s on the lighter side, not heavy as some with meat can be, with satisfying but not overpowering flavors. Lessons learned: I followed the instructions for ingredients and used two leeks weighing a bit over a pound before being chopped up. My extra filling made a mini pie. Also followed directions for pre- baking a store- bought pie crust ( used roll out dough type) and used foil and pennies to weight down the crust. There was no time given for how long to pre-bake, so I chose 15 minutes and that worked well ( husband couldn’t remember timing he used). My only problem was that my crust tops slipped down with the weights. Other than that, the crust was flaky and easy to cut at the end of the quiche baking time. Next time I’ll be more careful about crimping my crust.

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