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1
Preheat oven to 425 F
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2
Roll out the pie crust to about 11/4 inch thick and press the dough into the quiche pan and up the sides. Trim the excess dough, leaving about 1cm all the way around. Tuck the edges into the pan and press the dough into the edges. Chill dough for 15-20 minutes.
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3
Crumple up a square piece of parchment paper and carefully line the pie dough. Next add some weight, I used rice, but you can also use dried beans or pie weights. Bake on a baking sheet for 10 minutes, remove the weights and back for about 4-5 minutes. Set aside and let cool.
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4
In a sauce pan on medium heath add 1 tablespoon of olive oil and 2 tablespoons of butter. Add the leeks and saute until caramelized, about 5-8 minutes. Add the duBreton smoked ham and toss to warm. Set aside.
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5
In a large bowl, whisk together the eggs, whole milk, heavy cream, creme fraiche, salt, pepper, cayenne and nutmeg. Transfer to a measuring cup for easy pouring.
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6
Layer 3/4 of the cheese on the base of the quiche. Next, layer with the duBreton smoked ham and caramelized leeks. Pour half the egg into the pan. Transfer the quiche pan on a baking sheet into the oven and pour the remaining egg mixture into the pan.
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7
Bake for 40-50 minutes until the quiche is lightly golden, sides are set, and the centre is still a little jiggly. Cool for 1 hour before serving.
