Ham and Leek Quiche

By: Deborah

This easy ham and leek quiche recipe is filled with savoury ham, tender leeks, and a cheesy creamy custard in a flaky crust. Perfect for breakfast, brunch, or a light dinner, this quiche is delicious served hot or cold!

PREP: 1 10

COOK: 35

TOTAL: 1 45

Course: Lunch, Main, Snack

Cuisine: French

Servings: 6 people

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Ingredients

For the pastry:

60 g (½ cup) cornflour
150 g (1 ¼ cups) plain flour plus extra for dusting
0.5 tsp baking powder
a pinch of salt
150 g (5.3 oz) unsalted butter chilled and cut into pieces
30 g (2 tbsp) cold water

For the filling:

1 tbsp olive oil
350 g (4 cups) leeks trimmed and cut into rings (approx. 5mm thick)
4 large eggs
150 g (¾ cup) double cream (I use Elmlea to reduce the calories!)
0.5 tsp salt
0.25 tsp freshly ground black pepper
100 g (⅞ cup) mozzarella grated
100 g (⅞ cup) extra mature cheddar grated
100 g (¾ cups) ham cut into 1cm pieces

Instructions

Preheat the oven to 200C/180C fan/gas 6 and place a baking tray (30cm x 40cm) onto the oven shelf.
Place all pastry ingredients into a food processor and pulse until mixed together (approx. 20 seconds). Transfer the pastry onto a silicone bread mat or lightly floured work surface and shape it into a disc. Wrap the pastry in cling film and place into the fridge for 45 minutes. Meanwhile, continue with the filling.
Sweat the leeks – put the oil in a saucepan on a medium heat, add the leeks and turn the heat down so you only hear a gentle sizzle. Cover and sweat for 6 to 8 minutes until the leeks are soft and translucent – stir frequently.
Place the pastry between 2 sheets of floured baking paper and roll out thinly (approx. 5mm thickness). Line the base and sides of a tart tin (24cm to 26cm) with pastry and trim the edges.
Whisk the eggs, then stir through the cream, salt, pepper, and grated cheeses.
Spread the sweated leeks into the tart case, then scatter the chopped ham over the leeks.
Carefully pour the cream and egg mixture into the tin and place it onto the heated baking tray. Bake for 30 to 35 minutes, or until firm and golden. Allow to cool slightly before serving.

Notes

Vegetarian option - omit the ham and add extra veggies like mushrooms, spinach or peppers for a flavourful, veggie-packed quiche.

Herbs - add fresh herbs like thyme, chives or parsley to the custard mixture for a subtle herbal note that will compliment the savoury ingredients in this ham and leek quiche.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS buffet food, ham quiche, party food, picnic food, quiche lorraine recipe, savoury quiche

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