Leeky Goat Quiche - Chèvre and Leek Quiche

One of my standard quiche recipes, I made this as a side-dish to my parent's catered 50th wedding anniversary, and was quite chuffed when it became the focus of the meal. I love it when people ask me for the recipe!

1 blind-baked pie crust, completely cooled

2 Tbsps (1oz/28gr) melted butter

2 to 3 scallions (45 to 60g)

1 (6oz/170gr) leek

3 eggs

1 cup crème fraîche
pinch nutmeg

4 to 5 oz chèvre cheese

½ tsp salt

1⁄4 tsp pepper
Optional: 1 Tbsp tarragon

1. Pre-heat oven to 400°F and blind-bake the pie crust. Allow it to cool completely before using to allow the crust to set.
2. While crust is baking, fry leek in butter until soft. Add the scallions and cook with the leeks for another 2 to 3 minutes, to wilt. Set aside.
3. Whisk together egg, crème fraiche, nutmeg, salt and pepper (and tarragon, if using).
4. Spread cheese in bottom of pie shell. Sprinkle fried leeks on top.
5. Pour egg mix into shell; sprinkle fried scallions on top.
6. Turn down the oven temperature to 350°F and bake for 30 to 40 minutes or until the custard is just set.
7. To keep the quiche warm, cover it with aluminum foil and bake it in a preheated oven at 200-250F.