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1
Preheat the oven to 400 degrees F.
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2
In a medium skillet, melt 1 tablespoon of butter over medium heat.
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3
When the butter starts to froth and brown slightly on the edges, shut off the heat and add the leeks.
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4
Turn the heat back to medium and season the leeks with salt and pepper.
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5
Stir to blend.
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6
Cook for 2 to 3 minutes until the leeks become only slightly tender.
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7
Transfer the leeks to a baking sheet and place the sheet in the refrigerator to cool.
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8
Crack the eggs into a medium bowl.
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9
Whisk the eggs to break them up.
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10
Add the slices of goat cheese and season with salt and pepper, to taste.
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11
Use a whisk to break up the goat cheese and blend it with the eggs.
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12
When it is fairly smooth, whisk in the cream, milk, hot sauce and Worcestershire.
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13
The test: It's a lot harder to check the seasoning of an uncooked quiche batter.
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14
If desired, heat a pan, add a touch of butter and cook a tiny bit of the batter for 1 minute.
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15
Taste and adjust seasoning of batter, if needed.
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16
Grease the bottom and sides of a 9-inch baking dish with the remaining tablespoon of butter and fill with the cooled leeks and top with batter.
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17
Place the dish in the center of the oven and bake for about 20 minutes.
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18
Open the oven door and gently layer the Brie slices on top of the quiche.
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19
Close the oven and bake for an additional 10 to 15 minutes until the top is slightly brown and bubbly.
