This Leek and Goat Cheese Quiche is an excellent choice for breakfast, brunch, or lunch.

Having a reliable quiche recipe in your collection means you’re always ready for any occasion. Whether it’s part of an elegant breakfast or a casual afternoon picnic, this dish fits in perfectly. Try this recipe from the Institute of Culinary Education as your gateway into the delicious world of savory pastries and custards.

This leek and goat cheese quiche is both simple and delicious, and easy to prepare. The toughest part is getting the crust just right. Recipe creator Pauline Balboa Pelea shares a few techniques for achieving the perfect texture and shape. "Sometimes when you pre-bake [pie crust], it shrinks," explains Pelea, a pastry and baking arts instructor at the Institute of Culinary Education in New York. "To avoid that, I bake it at a higher temperature, typically 375°F, to quickly set the dough and prevent it from shrinking."

To begin preparing the quiche, start by washing your leeks thoroughly to remove any grit. Slice them into semicircles, then sauté with butter, salt, pepper, and thyme over medium heat until they are tender.

Next, prepare the custard by whisking together egg yolks, milk, cream, salt, pepper, and freshly grated nutmeg until fully combined. Blind bake the crust—whether using a store-bought pie crust or the pâte brisée recipe provided below—and place the pie shell onto a baking sheet. Layer the cooked leeks and goat cheese in the bottom of the crust, then pour the egg and cream mixture on top. Bake the quiche in a 325°F oven until it is set.

ICE offers a range of courses in culinary arts, pastry and baking arts, and hospitality and hotel management. With campuses on both coasts, it is one of the largest culinary schools in the world. If you're looking to expand your culinary knowledge, you can explore their curricula online.

Leek and Goat Cheese Quiche

Yield: One 9-inch quiche

Custard 2 leeks, 1 tablespoon butter, 2 sprigs thyme, 1 cup milk, 1/2 cup cream, 4 egg yolks, 1/2 tsp salt, freshly ground pepper, 1/4 tsp nutmeg (grated), 4 oz goat cheese

1. Remove the white parts from the leeks. Cut them in half and rinse thoroughly. Slice them crosswise into half-moon shapes.
2. Heat butter in a pan over medium heat. Add leeks and thyme, and season with salt and pepper to taste. Sauté until tender. Transfer to a bowl and set aside.
3. In another bowl, whisk together egg yolks, milk, cream, salt, pepper, and grated nutmeg until well combined.
4. To blind bake the crust (either pâte brisée or store-bought), preheat the oven to 375°F. Line the crust with two pieces of foil, allowing the foil to hang slightly over the edges. Add baking weights or dry beans.
5. Bake for about 40 minutes or until the bottom is set. After 15 minutes, reduce the oven temperature to 325°F.
6. Remove the foil and weights, then place the crust on a sheet tray.
7. Fill the crust with the sautéed leeks and dot the bottom with goat cheese.
8. Place the tray in the oven, carefully pour the custard into the pie shell.
9. Once the shell is filled, gently slide the tray back in.
10. Bake the quiche for about 30 minutes or until set.
11. Allow it to cool and serve warm.

Pâte Brisée Ingredients 1 cup (2 sticks) butter, 1 3/4 cups all-purpose flour, 1/4 cup cake flour, 1 tsp salt, 1/3 cup cold water

1. In a stand mixer, combine all-purpose flour and salt.
2. Cut cold butter into 1-inch cubes and add it to the mixer with the flour and salt.
3. Using the paddle attachment on low speed, mix until the butter forms pea-sized pieces within the dry ingredients.
4. Stop the mixer and add cold water, mixing briefly with the paddle until the dough begins to hold together. Avoid overworking the dough.
5. Shape the dough into a flat cylinder, wrap it in plastic wrap, and refrigerate for about an hour until firm.
6. Remove the dough from the fridge, dust the surface with flour, and roll it out with a rolling pin, starting from the center and working outwards. Rotate the dough 45 degrees and continue rolling until it is less than 1/4 inch thick.
7. Transfer the dough to a 9-inch pie pan, pressing it gently into the corners. The dough should overhang by about an inch. Trim the edges by rolling the pin over the pan's edges.
8. Chill the dough in the freezer for about 30 minutes to prevent shrinking during baking.