Ham, Leek, And Three-Cheese Quiche Recipe

Name: Ham, Leek, And Three-Cheese Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) package pie dough; 3/4 lb leek (about 3 medium, white and pale green parts only); 2 tablespoons unsalted butter; 1/4 lb thinly sliced smoked ham; 3 ounces gruyere, coarsely grated (1 cup); 3 ounces italian fontina, coarsely grated (1 cup); 3 ounces whole milk mozzarella, coarsely grated (1 cup); 3 large eggs; 1/8 teaspoon freshly grated nutmeg; 1/4 teaspoon black pepper; 1 3/4 cups creme fraiche (from two 8-oz containers)

Servings: persons

1 (15 ounce) package pie dough
3/4 lb leek (about 3 medium, white and pale green parts only)
2 tablespoons unsalted butter
1/4 lb thinly sliced smoked ham
3 ounces gruyere, coarsely grated (1 cup)
3 ounces italian fontina, coarsely grated (1 cup)
3 ounces whole milk mozzarella, coarsely grated (1 cup)
3 large eggs
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon black pepper
1 3/4 cups creme fraiche (from two 8-oz containers)

1
Prebake pie dough in pie plate according to package instructions, then remove from oven and reduce temperature to 350u00b0F.
2
Meanwhile, halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well in a bowl of cold water, agitating leeks.
3
Lift out and drain leeks in a colander and pat dry. Melt butter in a 10-inch heavy skillet over moderately low heat and cook leeks, stirring occasionally, until very tender, 8 to 10 minutes.
4
Line warm pie shell with sliced ham, overlapping layers as necessary to cover bottom and side of pie shell completely. Toss cheeses together and sprinkle evenly into pie shell (do not pack cheese), then spread leeks evenly on top of cheese.
5
Whisk together eggs, nutmeg, and pepper until combined well, then whisk in creme fraiche until smooth.
6
Carefully pour half of custard on top of pie filling, gently moving cheese with a spoon to help custard disperse evenly.
7
Slowly add remaining custard in same manner. Cover pie loosely with foil, gently folding edges over crust (keep foil from touching top of cheese mixture) and transfer to a baking sheet.
8
Bake until center of filling is puffed and set (center will be slightly wobbly but not liquid), about 1 1/4 to 1 1/2 hours. Cool on a rack at least 20 to 30 minutes before serving (filling will continue to set as it cools). Serve warm or at room temperature.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (15 ounce) package pie dough, 3/4 lb leek (about 3 medium, white and pale green parts only), 2 tablespoons unsalted butter, 1/4 lb thinly sliced smoked ham, and more.

Yes, Ham, Leek, And Three-Cheese Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ham, Leek, And Three-Cheese Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions