Ham and Leek Quiche

“Real Men don’t eat quiche”…until they’ve smelled this Ham and Leek Quiche baking in the oven!  When my husband entered our home to the aroma of this quiche baking, the temptation was too great for him and he had to give it a try.  He now requests that I bake him this wonderful quiche.  This recipe is slightly adapted from Williams Sonoma.

Ham and Leek Quiche

  • 1 batch basic quiche or tart dough
  • 1 T. Unsalted butter
  • 3 C. leeks (thinly sliced)
  • 1 C. smoked ham (diced)
  • 3 eggs
  • 1 1/2 C heavy cream
  • 1/4 C Gruyère cheese (finely shredded)
  • fresh ground pepper (to taste)
  1. 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 minutes. 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.

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