Leek and Ham Quiche

    Leek and Ham Quiche


    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.

    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

    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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