DEEP DISH GOAT CHEESE AND SPINACH QUICHE

Serves 6-8

INGREDIENTS
5 whole large eggs
½ cup grated parmesan
1 cup crème fraîche
1 cup milk
½ teaspoon Kosher salt
1 ½ teaspoons freshly ground pepper
¼ teaspoon nutmeg
One 9-inch par-baked pie shell in a false bottom pan
1 ½ cups grated gruyère cheese
1 cup diced leeks cooked in butter until soft and sweet
1 cup cooked spinach, squeezed dry, coarsely chopped
3 ounces fresh goat cheese
2 ounces unsalted butter

METHOD
In a mixing bowl, whisk eggs until smooth. Whisk creme frache until smooth, then stir milk into creme fraichhe. Strain eggs into remedies fraiche mixture. Mix in the parmesan, salt, pepper, and nutmeg. Sprinkle half of gruyère on bottom of the pie shell. Sprinkle leeks then spinach on bottom of shell. Place walnut-size pieces of goat cheese on bottom of shell. Gently pour custard mixture into shell to within ½ inch of top. Top with remaining Gruyère, and dot with butter.

Bake for 55-60 minutes oven, rotating occasionally until top is nicely browned and slightly puffed and a skewer draws out cleanly
Remove quiche from oven and rest on a cooling rack for 20 minutes before unmolding and serving. Use a serrated knife to cut through shell.