2 1/2 C Breadcrumbs
1/2 C Toasted and finely chopped pinenuts
1/3 C Grated Cypress Grove Goat Cheddar
2 tsp. Chopped Italian parsley
1/4 C Unsalted butter
3 Leeks - medium size - cut into thin rings
1/2 lb. Shiitake mushrooms, thinly sliced
2 lbs. Cypress Grove Goat Chèvre
1/3 C Whipping cream
2/3 C Grated Cypress Grove Cheddar
1/2 tsp. Salt
1/4 tsp. Freshly ground white pepper
4 Eggs, separated
1/2 C Toasted pine nuts
Preheat the oven to 350 degrees. Cover a 10-inch spring form pan bottom with aluminum foil and clamp on the ring pulling the excess foil up along the outside of the ring. Beat all the ingredients together in a bowl and press the crumb crust into the bottom and sides of the pan.
Sauté leeks in 1/8 cup of the butter. Sauté the mushrooms in the remaining 1/8 cup butter. Set aside. In a large bowl combine the chèvre, cream, leeks, cheddar, salt and pepper and mix until smooth. Mix in the egg yolks, one at a time. In a separate bowl, whip the egg whites to "stiff but not dry" peaks and fold into the sautéed shiitake mushrooms. Fold this combination into the chèvre/cheddar mixture. Pour all into the pan that has been prepared with the crust. Bake for 1 hour or until set (when a quarter-sized circle remains soft in the center). Remove from the oven, sprinkle the toasted pine nuts on top and allow to cool in the pan. When cool, refrigerate for two hours. Remove the ring and slice with a warm knife. Serve at room temperature.