4 ounces Brie cheese, cut into slices, rind removed
1 teaspoon balsamic glaze or vinegar
Preheat the oven
to 350°F. Spray a 9-inch pie or quiche pan with non-stick cooking spray. Chop a
half cup of pecan halves and sprinkle evenly over the bottom of the pan.
leeks: Remove the darkest green
portion of the leeks and discard. Split the leeks in half lengthwise and then in
half again. Cut into half-inch slices, wash and dry well. In a medium skillet,
melt the butter over medium heat. When the butter starts to froth and brown
slightly on the edges of the pan, add the leeks. Cook for 2 to 3 minutes until
the leeks become only slightly tender. Transfer about three quarters of the
leeks to the bottom of the prepared pan.
batter: Crack the eggs into a medium
bowl. Whisk the eggs to break them up. Add the slices of goat cheese and season
with salt and pepper. Use a whisk to break up the goat cheese and blend it with
the eggs. When it is fairly smooth, whisk in the half and half, hot pepper
sauce and Worcestershire.
serve: Pour the batter over the
leeks. Place the pan in the center of the oven and bake for about 20 minutes.
Open the oven door and gently layer the Brie slices on top. Close the oven and
bake for an additional 5 to 10 minutes or until the egg mix jiggles only
slightly when you shake the pan. Cool for 10 to 15 minutes before serving. Top
with remaining leeks and pecans. Drizzle with balsamic. Devour.