Leek and Goat Cheese Quiche

Leek and Goat Cheese Quiche
Serves 8

The center of the quiche will be surprisingly soft when it comes out of the oven, but the filling will continue to set (and sink somewhat) as it cools. Be sure to wash the leeks thoroughly to remove any grit.

INGREDIENTS
2 medium leeks , washed thoroughly and cut into 1/2-inch dice (about 2 cups)
2 tablespoons unsalted butter
2 large eggs
2 large egg yolks
3/4 cup whole milk
3/4 cup heavy cream
1/2 teaspoon table salt
1/2 teaspoon ground white pepper
pinch fresh grated nutmeg
4 ounces mild goat cheese broken into 1/2-inch pieces
1 9-inch partially baked pie shell (warm), baked until light golden brown, 5 to 6 minutes*

1. Adjust oven rack to center position and heat oven to 375 degrees. Sauté white parts leeks in butter over medium heat until soft, 5–7 minutes. Meanwhile, whisk all remaining ingredients except goat cheese in medium bowl.

2. Spread goat cheese and leeks evenly over bottom of warm pie shell and set shell on oven rack. Pour in custard mixture to 1/2-inch below crust rim. Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 32 to 35 minutes. Transfer quiche to rack to cool. Serve warm or at room temperature.

*I use the Pillsbury rolled up boxed crust when in a hurry and just heat it for a few mins in the oven before adding the filling. Don't forget the pie weights (I learned the hard way ;)).

Artichoke Breakfast Burrito

Artichoke Breakfast Burrito

This recipe is adapted from the winner of the Fresh Artichoke recipe contest in Castroville California and was created by Julia Perez Magana.

Makes about 10-12 servings

1/2 lb bulk Italian sausages, crumbled*
2 tablespoons olive oil
1/2 cup chopped onions
1 garlic clove, minced
1 jalapeno, seeded and minced
1 large tomato, diced**
2 cups trimmed cooked and diced artichoke hearts (not marinated)***
salt and pepper, to taste
6 large eggs
10 medium flour tortillas
2 cups grated monterey jack cheese or cheddar cheese

In a skillet over medium heat, cook sausage until done; drain grease.
Add olive oil to sausage. Add onion, garlic and jalapeno; cook until onion is soft. Add tomatoes and artichokes; cook, stirring occasionally, for 3-4 minutes. Season with salt and pepper. Add eggs and cook, stirring until eggs are done.
Heat tortillas (on a griddle, if possible). Fill middle of each tortilla with artichoke mixture. Sprinkle with cheese. Fold ends, then roll up tortilla.

*I've made this recipe with fake sausage and it's delicious. Any would work; I used Morningstar Farm's Meal Starter Sausage Style Recipe Crumbes.

**If tomatoes are out of season, canned tomatoes work just fine, and are surely better than dry, pinkish, mealy ones. Muir Glen is a good brand.

***Frozen artichokes are great if you can find them. I roast them first at about 400 degrees tossed with olive oil, salt and pepper.