Leek and Ham Quiche

    Recipe Picture:Leek and Ham Quiche
    3

    Leek and Ham Quiche

    (18)
    1hour


    14 people made this

    Leek quiche is a simple dish to make and travels well. You can leave out the ham and then you have a great vegetarian option.

    Ingredients
    Serves: 8 

    • Pastry
    • 200g flour
    • 75g cold butter
    • 1 egg
    • 1 pinch salt, to tatse
    • 1 dash cold water
    • Filling
    • 1 tablespoon olive oil
    • 2-3 thin leeks
    • 4 eggs
    • 1 cup (250ml) creme fraiche
    • 100g gruyere or similar cheese, grated
    • 50g emmental or Swiss cheese, grated
    • 50g cooked ham, diced
    • 1 pinch freshly ground white pepper, to taste
    • 1 pinch nutmeg, to taste

    Directions
    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Knead the flour, butter, egg and salt with your hands. Add as much water as is needed to make the dough smooth. Wrap the pastry in plastic wrap and place in the fridge for at least 30 minutes.
    2. Preheat oven to 200 degrees C.
    3. Cut the green bits off the leek then slice the leek into thin slices and wash several times in cold water.
    4. Heat the olive oil in a frypan for 5 minutes until translucent.
    5. Roll out the pastry to fit a 26cm springform tin, raising the edge 2-3cm.
    6. Whisk the eggs with crème fraîche. Mix in the cheeses, ham cubes and onion. Season with pepper and nutmeg. Spread the mixture over the pastry and smooth out.
    7. Bake in preheated oven for about 30 minutes.
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    Reviews and Ratings
    Global Ratings:
    (18)

    Reviews in English (6)

    by
    8

    came out delish! very easy and satisfying dish. plus the ingredients can be easily substituted for anything else that's currently in the fridge. thanks for the recipe  -  07 Jul 2012  (Review from Allrecipes UK & Ireland)

    by
    5

    this is great I do this mid week so hubby can take to work - I also add a few onion seeds and a spponfull of parmasan to the pastry yummy  -  18 Oct 2012  (Review from Allrecipes UK & Ireland)

    by
    2

    Extremely tasty and holds together well. Delicious hot or cold (I prefer cold). I made it in a 25cm quiche dish, and added a little butter to the olive oil .  -  23 Aug 2013  (Review from Allrecipes UK & Ireland)

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