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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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From Alex Guarnaschelli's Cooking Loft. Ingredients:
4 large leeks |
2 tablespoons butter |
coarse salt |
ground black pepper |
8 eggs |
2 cups milk |
1 cup heavy cream |
8 ounces goat cheese, crumbled |
1/4 teaspoon worcestershire sauce |
6 drops tabasco sauce |
8 ounces brie cheese, sliced |
Directions:
1. Trim off root end of leeks. Cut off all but 1 of the dark green leaves and discard. Cut leeks in quarters lengthwise, then cut in 1 1/2 pieces. Put leeks in a large bowl of water to wash off grit. Change water and rinse again until clean. Drain and pat dry.
2. Melt butter in a skillet. When foam subsides and butter is just beginning to brown, add leeks. Season with salt and pepper, and saute 2 minutes until tender. Transfer to a sheet pan and refrigerate 10 minutes until cool.
3. Crack 8 eggs into a bowl and beat lightly. Add milk, cream and goat cheese, and whisk together. Add worcestershire and tabasco.
4. Grease a pie dish with butter. Place leeks in bottom of dish. Pour custard base over leeks. Place pie dish on a baking sheet. Place in preheated 400°F oven for 15 minutes.
5. Lay sliced brie over top of dish. Return to oven for another 10 minutes. Cool 3 minutes before slicing and serving.
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