Make the pastry (skip if making crustless):

To make the pastry in a food processor:

• Add the flour and salt and butter. Pulse until you get the texture of fine breadcrumbs. With the processor running, slowly drizzle in enough cold water, you may not use it all, until it starts to pull away from the sides and immediately stop. It is ready when it holds together when pressed in your hand.

To make the pastry by hand

• Add the flour, salt and butter to a large bowl. ½½Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand. You may not need all of the water.
• Remove the dough from the bowl onto your lightly floured surface and press it together to form a flat ball. Wrap in plastic wrap and refrigerate 30 minutes.
• Preheat oven to 375°F/190°C with rack in the center of the oven.
• Generously grease with butter, a removable bottom 9-inch x 1-inch (22.8 cm x 2.8 cm) quiche/tart or your favorite pie pan (see note). If making crustless, do not use a removable bottom pan and skip to making the filling step.
• 
  Remove the pastry from the refrigerator. The pastry may be hard due to the butter, so give it a few minutes to soften. Roll out onto a floured surface, 1-inch (2.5 cm) larger than the pan.
  Roll the pastry over the rolling pin, lift and place into the pan pressing the bottom firmly and the sides allowing the pastry to hang over the sides, do not stretch the dough, do not trim the edges. This mean seems strange, but the dough shrinks in the oven and you will loose the sides.
• 
  Poke holes all over the bottom of the pastry using a fork. Place on a baking sheet (this helps moving it in and out of the oven, especially with a removable bottom). Bake for 10 minutes.

Make the filling:

• While the crust bakes. To a mixing bowl add the eggs and milk, whisk well. Add the nutmeg, rosemary, salt, pepper, leeks and goat cheese, stir to mix well. Set aside.
• Remove the crust from the oven, allow to cool slightly. Trim the excess crust from over the edges to make it look pretty.
• Place some of the pear slices on the bottom of the crust (I like to keep the pretty slices for the top). Pour in the egg mix, and use a fork to evenly distribute the leek and goat cheese. Carefully lay the remainder of the pear slices on the top.
• Bake for 40 minutes until golden brown. Time will depend on your oven.