Ham and Leek Quiche
Servings: 8 servings
Ingredients
- 1 single pie crust I used store bought
- 2 - 3 leeks, whites and the lighter green parts, thinly sliced (about 1 1/2 cups after cooking)
- pinch red pepper flakes
- 1 tablespoon fresh thyme leaves
- 2 teaspoons olive oil
- 1 cup baked ham, chopped (a large handful)
- 1 cup shredded swiss or emmental cheese
- 4 large eggs
- 1/2 cup cream
- salt and pepper to taste
Instructions
- Preheat the oven to 350°F/180°C
- Saute the leeks in the olive oil along with a pinch of red pepper flakes and the thyme until tender.
- Stir in the chopped ham and remove from heat. Allow to cool slightly.
- Arrange the pie crust in the quiche pan and form a nice edge on the crust.
- Beat the eggs and cream together, season with salt and pepper.
- Scatter about half of the cheese on top of the crust. Top with the leek and ham mixture and spread it out. (If it looks like too much for your dish, take some out.)
- Pour the beaten eggs over top. Use a fork to gently open up space to allow the eggs to move through the mix.
- Top with the remaining cheese.
- Bake for 30 minutes or longer. It´s done when a knife inserted into the center comes out clean.
Notes
You can use puff pastry for this if you prefer. Be sure to par bake it according to the package directions before adding the filling.