epicurious4.4
Easy Quiche
Serve this elegant ham and cheese quiche with leeks at your next holiday brunch, for Mother’s Day, or anytime using our homemade pie crust or store-bought.
👥 8 Servings⏱️ Prep & Cook: 2h 30m👤 Shilpa Uskokovic📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●baking sheet
- ●skillet
- ●bowl
- ●colander
- ●whisk
📝 Preparation Steps
1
Place rack in center of oven; preheat oven to 375°. Line a 9" pie pan (not deep-dish), preferably metal, with 1 disk Our Favorite Pie Crust or store-bought pie dough. Fold overhang under, pinch and crimp crust, if desired. Chill for ⏱️ 20 minutes.
disk Our Favorite Pie Crust or store-bought pie dough (not a preshaped pie shell)1
2
Line pie dough with double layer of parchment paper; leaving overhang. Fill with dried beans, uncooked rice, or other pie weights; place pie pan on rimmed baking sheet. Bake until crust’s edges are pale golden brown, 30–⏱️ 35 minutes (start checking at ⏱️ 20 minutes if using purchased pie dough). Remove parchment and weights and continue to bake until bottom and sides of crust are golden brown, 15–⏱️ 18 minutes longer. Remove crust from oven and reduce oven temperature to 325°.
3
Meanwhile, wash 1 medium leek, trimmed, white and pale green parts only, halved lengthwise and chopped into ½" pieces, well in a bowl of cold water, agitating to remove hidden dirt. Lift out and drain leeks in a colander. Melt 2 Tbsp. unsalted butter in a 10" heavy skillet over moderately low heat and cook leeks along with ½ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt, stirring occasionally, until very tender but without any color, 12–⏱️ 15 minutes.
medium leek, trimmed, white and pale green parts only, halved lengthwise and chopped into ½" pieces1. unsalted butter2 Tbsp
4
Toss 2 oz. smoked ham, cut into ½" cubes, 3 oz. Gruyère, coarsely grated, and 3 oz. Fontina cheese, coarsely grated in a medium bowl to combine. Scatter cheese mixture over bottom of prebaked pie shell (do not pack down). Spoon cooked leeks on top, spreading with a spoon to cover surface evenly.
. smoked ham, cut into ½" cubes2 oz. Gruyère, coarsely grated (about 1 cup)3 oz. Fontina cheese, coarsely grated (about 1 cup)3 ozmedium leek, trimmed, white and pale green parts only, halved lengthwise and chopped into ½" pieces1
5
In same bowl, whisk 4 large eggs, 1 cup heavy cream, ½ tsp. Dijon mustard, ½ tsp. freshly ground black pepper, ⅛ tsp. freshly grated nutmeg, and remaining ½ tsp. Diamond Crystal or ¼ tsp Morton kosher salt until well combined. Pour mixture over filling in pie shell, jiggling pan gently to ensure egg mixture flows to the bottom.
large eggs4heavy cream1 cup
6
Bake quiche until edges are set but center slightly wobbles, 55–⏱️ 75 minutes (it will continue to set after baking). Transfer to a wire rack and let cool at least ⏱️ 2 hours before slicing. Do Ahead: Quiche can be made 3 days ahead. Cover tightly with plastic wrap and chill. Let come to room temperature before serving. Editor’s note: Head this way for our favorite breakfast casserole recipes →
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