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Tart vs. quiche. What’s the difference? Acceptance. When I say “it’s a savory tart” hubby doesn’t react with that face that says “real men don’t eat quiche.” What’s the real difference? Quiches are more dense, thicker, taller, and can be made without a crust and usually uses more eggs. If there’s no crust, there’s no tart. Tart may still be too delicate of a word, so sometimes I may just call “pot pie.”

I used goat cheese flavored with garlic and chives from the Salem NH Farmers Market with beautiful leeks and end-of-summer corn (I did not just type end of summer). Add garlic and chives, or other combinations of herbs to your recipe.

Go ahead. Real men do eat quiche. And tarts. Sometimes they just don’t realize it.

leek corn goat cheese tartWhat you need:

  • Your favorite pie crust
  • 1 tbs EVOO
  • 1 tbs butter
  • 1 ear of corn, cooked and kernels removed
  • 1 bunch leeks, trimmed and thinly sliced (light green and white parts, about 1 1/2 c)
  • 2 eggs
  • 1/2 c milk
  • 1/2 c heavy cream
  • 2 oz Millcreek Dairy Chévre with Garlic and Chives
  • Freshly ground sea salt and black pepper, to taste

What you do:

  • Heat oven as directed by your pie crust recipe.
  • Prep baking dish or electric mini-pie baker.
  • Roll out dough and place into pie pan, or as directed by electric mini-pie baker.
  • Heat EVOO and butter in sauté pan over med heat.
  • Add leeks and corn to sauté pan.
  • Season with salt and pepper.
  • Sauté until leeks are softened, about 5-7 min.
  • In bowl, whisk eggs, milk and cream.
  • Season with salt and pepper.
  • Dollop cheese on top of pie crust.
  • Layer with leeks and corn.
  • Pour egg mixture on top, leaving at least 1/4″ from the top of the crust.
  • Bake until golden brown and knife inserted comes out clean, about 25-30 min for 9” quiche or 8-10 min for mini-pie.
  • Transfer quiche to rack to cool.
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