Monday, 12 December 2016

Ham & Leek Quiche

Here is a very classic combination and one I really love. Ham, leeks, cheese, pastry... ohhhh yesssss. So good. And easy, and something that can be made in advance, and suitable for a work-day lunch or a Christmas buffet.

Much as I love the combination of ham and cheese, I am obliged to admit that this could be made suitable for vegetarians by leaving it out and replacing it with a cup of diced, fried mushrooms (2 cups when raw). 

4 to 6 servings
1 hour 15 minutes - 30 minutes prep time
plus some time to cool

Ham & Leek Quiche

pastry for single 9" pie crust

3 cups sliced leeks
2 tablespoons unsalted butter
1 tablespoon soft unbleached flour
1/8 teaspoon salt
a grating of nutmeg
freshly ground black pepper to taste
2 large eggs
1 cup 10% cream
100 grams (4 ounces) old Cheddar cheese
100 grams (4 ounces) diced smoked ham
1/4 cup finely grated Parmesan cheese

Make your pastry, or use a frozen pie shell. Half of this one; or half of this one would work well. At any rate it should be baked at 450°F for 10 minutes once it has been rolled and fitted to the pie plate, and pricked with a fork to prevent bubbling. Let it cool slightly.

Wash and trim the leeks. Cut them once down the middle lengthwise, then into slices of about 1/4". Rinse them again and drain them very well.

Heat the butter in a medium skillet over medium-high heat, and add the leeks once it is melted and beginning to bubble. Cook, stirring regularly, until quite soft but not browned; about 8 to 10 minutes. Add the flour for the last couple of minutes, mixing it in well until there are no signs of it left, other than a slight stickiness.

Preheat (or reduce) the oven to 350°F.

Whisk the eggs, cream, and seasonings together. Dice the Cheddar and the ham, and grate the Parmesan.

Layer the cooked leeks, the Cheddar and the ham in the prepared pie crust, adding two tablespoonfuls of the Parmesan to the middle. Slowly pour the egg and cream mixture over the leeks, ham, and cheese, allowing it to percolate through the the bottom as you go. Once it is all in, sprinkle the remaining Parmesan over the top.

Bake for 40 minutes until puffed and slightly browned. Let cool to just warm or to room temperature before serving.

Last year at this time I made Brussels Sprouts, Sweet Potatoes & Shallots


Karen said...

I love quiche in any form, but this recipe sounds especially good because it contains LEEKS, my other favorite food. I don't use pastry for my quiches.(I love almost every type of pie but always leave the crust behind). I line my pan with a good layer of butter, then sprinkle fine crumbs of some kind into that. After the quiche cooks, I let it sit for about fifteen minutes and it is easy to remove from the pan.

Ferdzy said...

Oh yes! Leeks are the best. And we have so many of them this year.

I don't know how this would do without the crust; it was quite a soft and creamy filling. If you do it without the crust perhaps you should throw an extra egg in, just to make it a little firmer.