When it comes to versatile and satisfying dishes, ham and leek quiche takes the crown. Its buttery crust, creamy filling, and endless flavor possibilities make it a beloved choice for brunches, lunches, or even a simple weeknight dinner.
Our ham and leek quiche recipe is a savory masterpiece that brings together the delightful flavors of tender ham, caramelized leeks, and creamy filling, all nestled in a buttery crust.
The irresistible aroma of this baking quiche drew my husband into our home, despite his initial reservations about quiche. The temptation proved too great, and he couldn’t resist giving it a try. To his surprise and delight, he instantly became a fan and now frequently requests that I bake this wonderful quiche for him. Its enticing flavors have won over even the most skeptical taste buds, making it a true favorite in our household.
Whether you’re hosting a brunch gathering or simply looking to enjoy a satisfying meal, this quiche is sure to please. Serve it alongside a fresh green salad or a side of roasted vegetables for a complete and fulfilling experience. Enjoy!
Ham and Leek Quiche
- 1 batch quiche or tart dough
- 1 tablespoon unsalted butter
- 3 cups leeks thinly sliced and cleaned
- 1 cups thick ham steak diced into small cubes
- 3 large whole eggs
- 1 1/2 cup heavy cream
- 1/4 cup gruyère cheese finely shredded
- 1/2 teaspoon fresh ground pepper to taste
- Preheat oven temperature to 350°F.
- In a large sauté pan, melt the butter over medium-high heat until it turns golden. Add the leeks and sauté until wilted but still bright green, about 2 minutes.
- Season with salt and pepper and transfer to a bowl to cool.
- Sautee the diced smoked ham for 3-5 minutes until slightly browned. Add to the leek mixture.
- In a large bowl, whisk together the eggs and cream. Season with the 1/2 tsp. salt, 1 or 2 grindings of pepper.
- Scatter the leek mixture evenly over the bottom of the pastry shell. Pour in the egg mixture and mix lightly with a fork to distribute evenly. Sprinkle evenly with the cheese.
- Bake until the custard is set and the top is golden, 40 to 45 minutes. If the custard is set but the top has not turned golden brown, slip the quiche under the broiler for 1 to 2 minutes, watching closely. Let cool about 20 minutes in the pan on a rack before serving. Makes one 9-inch quiche.