Recipe | Ham and Leek Quiche

 

Ham and Leek Quiche

1  pie crust [homemade or frozen]

1  Tablespoon butter

3  cups thinly cut leeks

Kosher salt to taste, plus 1/2 teaspoon

Freshly ground black pepper, to taste

1  cup diced cooked ham

3 eggs, room temperature

1  1/2 cups heavy whipping cream

Pinch of freshly ground nutmeg

1/4 cup finely shredded Gruyère cheese

Method:                                                                                                  Preheat oven 400*F

Prepare frozen pie crust according to package. 

or 

Fresh pie crust as follows:  Flour surface and roll dough large enough to fit pie plate or spring form tart pan.  

Place dough in pan and form crust on edge.

Poke holes in the bottom of the crust with fork tines.

Line crust with foil and fill bottom with dried beans.

Bake for 15 minutes.

Remove from oven, remove dried beans and foil.

Return crust to oven for 3-5 minutes until very light golden brown.

Remove from oven and allow to cool.

Reduce oven temperature to 350* F

Melt butter in saute' pan, add leeks.

Cook 5 minutes and season with S&P.

Let cool.  Add diced ham.

Whisk eggs and cream together.

Add 1/2 teaspoon salt, 1/4 teaspoon pepper and pinch of nutmeg. 

Cover pie crust with leek mixture.

Pour egg mixture over top, and sprinkle with Gruyere cheese.

Bake 40-45 minutes.

Recipe adapted from Williams Sonoma