Another new recipe we tried was from Williams-Sonoma, also, for Leek & Goat Cheese Tart. Sounds amazing, because it totally is.
1 pie crust
2 tbsp. butter
1 lb. leeks (including tender green parts, well cleaned & sliced cross-wise 1/8 in. thick)
salt & pepper
2 whole eggs & 1 egg yolk
1 c. heavy cream
pinch of nutmeg
1 c. gruyere, shredded
3 tbsp. chopped fresh chives
1/4 lb. crumbled goat cheese
Melt the butter over medium to low heat. When it foams, add your leeks, and cook slowly over low heat until the leeks are soft and golden, about 15 minutes. Season with salt and pepper, and set aside to cool.
Preheat oven to 350 degrees. Whisk together 2 whole eggs, 1 egg yolk, and heavy cream. Add salt, pepper, and the pinch of nutmeg. Sprinkle 1/2 c. shredded gruyere evenly over the bottom of the crust. Top with leeks, then chives, then goat cheese. Pour in as much egg mixture as will fit, leaving 1/2 inch of room at the top. Sprinkle the rest of the gruyere over the top.
Bake about 35 minutes, until top is slightly puffed and golden, and the filling jiggles only slightly when the pan is gently shaken. You can serve hot, or at room temperature.
Guys, I really love cheese.