LEEK AND GOAT CHEESE TART

"The best leeks, unfortunately for those who enjoy vichyssoise (the popular cold leek and potato soup), are in the markets from late fall until spring. They are sweetest after having experienced a frost - or even wintered in the ground. Be sure to wash them thoroughly by slitting them vertically down the center, stopping short at the root to hold these alliums together. Hose down the leaves under the faucet. Cooking them in butter until soft is crucial - that is what makes a leek sweet. This recipe would also work with onions."

4 tablespoons unsalted butter
1 1/2 pounds leeks, white part only, thinly sliced (4 cups)
1 teaspoon finely chopped garlic
1/4 cup water
1/4 teaspoon sugar
3/4 teaspoon salt
2 tablespoons chopped parsley
8 ounces goat cheese
3 eggs
2/3 cup heavy cream
1/4 teaspoon freshly ground white pepper
1 (9-inch) unbaked pie shell

Preheat oven to 400 degrees F.

Melt the butter in a 10-inch skillet, and add the leeks and garlic. Saute for 15 minutes, then add the 1/4 cup water, the sugar and 1/4 teaspoon salt. Continue to cook another 15-20 minutes. The leeks should be very soft and sweet. Stir the parsley into the leeks.

Prebake the pie shell in oven for 8-10 minutes. The bottom of the shell should just begin to color.

Remove the pie shell from the oven and reduce the oven temperature to 375 degrees F.

Puree the cheese, eggs, cream, pepper, and 1/2 teaspoon salt together in a food processor.

Spread the leeks in the bottom of the pie shell and cover with the cheese mixture.

Bake for 30-40 minutes (If substituting onions for leeks, bake the same amount of time). The quiche will be golden and puffed. Let set for 5 minutes before cutting.

Makes 6 servings
Source: New Hampshire: From Farm to Kitchen by Helen Brody