# What You'll Need:
→ Potato Crust
01 - 1 lb Yukon Gold or Russet potatoes, peeled
02 - 2 tbsp unsalted butter, melted
03 - 1/2 tsp salt
04 - 1/4 tsp freshly ground black pepper
→ Filling
05 - 2 medium leeks, white and light green parts only, cleaned and thinly sliced
06 - 1 tbsp olive oil
07 - 1/2 tsp salt
08 - 1/4 tsp freshly ground black pepper
09 - 4 large eggs
10 - 3/4 cup plus 2 tbsp whole milk
11 - 1/3 cup plus 1 tbsp heavy cream
12 - 4 oz fresh goat cheese, crumbled
13 - 2 tbsp chopped fresh chives (optional)
# Directions:
01 - Preheat oven to 400°F. Lightly grease a 9-inch pie dish or tart pan.
02 - Grate potatoes using the large holes of a box grater. Place grated potatoes in a clean kitchen towel and squeeze out excess moisture.
03 - In a bowl, mix grated potatoes with melted butter, salt, and pepper until evenly coated.
04 - Press the potato mixture firmly into the bottom and up the sides of the prepared dish to create an even crust. Bake for 20 minutes, then remove from oven.
05 - Heat olive oil in a skillet over medium heat. Add sliced leeks, salt, and pepper; cook for 8–10 minutes until leeks are soft and translucent but not browned. Remove from heat and allow to cool slightly.
06 - In a large bowl, whisk together eggs, whole milk, and heavy cream until smooth.
07 - Evenly spread cooked leeks over the pre-baked potato crust. Sprinkle crumbled goat cheese and chopped chives, if using, atop the leeks.
08 - Pour the egg mixture gently over the layered filling to cover evenly.
09 - Lower oven temperature to 350°F. Bake for 30–35 minutes until the center is set and the top is lightly golden.
10 - Allow to cool for 10 minutes before slicing. Serve warm or at room temperature.
