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Ham, Leek and Gruyere Quiche Recipe

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This recipe for Ham, Leek and Gruyere Quiche is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons unsalted butter
2 large leeks, white and light green parts chopped
3/4 cup heavy cream
3/4 cup whole milk
1 tablespoon cornstarch
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
Pinch cayenne pepper
Pinch nutmeg
5 large eggs
1 cup shredded gruyere cheese
1 cup diced honey-baked ham
Directions:
Directions:
Gently press the dough into a deep 9 inch pie pan and trim the overhang to 1/2-inch. Crimp the edges for a decorative finish and use the trimmed dough to patch any holes. Dock the bottom of the crust with a fork to keep it from puffing up, line with parchment paper and add dried beans to act as pie weights. Place on a large baking sheet and bake until the crust begins to brown, 20 to 30 minutes. Remove the parchment and dried beans.

For the custard: Melt the butter in a large saute pan over medium heat and saute the leeks until they soften and begin to caramelize, stirring occasionally, 8 to 10 minutes. Remove from the heat, cool and reserve. Whisk the cream, milk, cornstarch, salt, pepper, cayenne, nutmeg and eggs in a large mixing bowl. Scatter the leeks evenly over the bottom of the crust. Top with the cheese and ham. Pour the custard over the top and place in the oven on a large sheet tray. Bake until the center is set and the crust is golden brown, 40 to 45 minutes.
Let cool on a wire rack. Serve warm or at room temperature.
Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
25

 

 

 

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