This quiche, rich with ham, Gruyere Cheese, and Leeks will make any breakfast, lunch, or dinner shine.
I have always loved quiche. There’s something so delectable about rich creamy egg in a butter pie shell. Add in some ham, cheese, and leeks, and you’ve got a delicious breakfast, lunch, or dinner! Yes, you can have quiche anytime of the day, though the French probably wouldn’t have it for breakfast. It’s delicious on its own but even better with a butter lettuce salad on the side.
A few years ago, I broke down and bought a real quiche pan, but you can use a regular pie plate. It really makes no difference, though the quiche pan will allow you to serve it on a platter which is kinda nice for a celebratory brunch.
This quiche features three great ingredients, besides the eggs and cream: diced ham, sautéed leeks, and shredded Gruyere cheese. Combined they make a delightful filling.
Honestly, I call this MOM Food at my house since I’ve had picky kids from time to time. Who wants to throw pearls to swine, er, I mean, good quiche to kids who will just pick at it. Well, may wonders never cease. I now need to make two quiche, particularly of this variety. My kids devoured this one in a matter of minutes. And some people were mad at the others for “eating it all”.
I’d call it a winner in my book.
Bonus: This recipe can be frozen prior to baking! Yay! Lie the filled pie shell on a rack in the freezer. Make sure it’s level. Once it’s frozen solid, wrap it tightly in foil and return it to the freezer. (I’ve never frozen it in the quiche pan, only in pie plates, so I can’t yet advise you on that.)
Ham and Gruyere Quiche with Leeks
This quiche, rich with ham, Gruyere Cheese, and Leeks will make any breakfast, lunch, or dinner shine.
Preparation Time:10 minutes
Total time:30 minutes
Serves 4
Ingredients:
1 batch Gramma John’s Pie Crust
1 tablespoon butter
1/2 leek, sliced
fine sea salt and freshly ground black pepper
1/2 cup chopped ham
1 cup shredded Gruyere cheese
1 cup half and half
3 eggs, beaten
Instructions:
1. Preheat the oven to 350°. Place a pie or quiche pan on a small baking sheet to make it easier to handle. Lay the prepared pie crust into the quiche pan and trim the edges.
2. Melt the butter in a large nonstick skillet. Add the leeks and saute 5 minutes until tender. Season to taste with salt and pepper.
3. Lay the ham in the bottom of the prepared pie shell. Sprinkle the leeks over the ham. Sprinkle the cheese over the leeks.
4. In a large mixing bowl, combine the half and half and eggs. Season to taste with salt and pepper. Pour this mixture over the cheese and ham in the pie shell. (This is the point at which you would freeze it, if making it in advance. Lay on a rack in the freezer until firm. Wrap tightly with foil and return to the freezer.)
5. Bake the quiche for 30 to 40 minutes or until set and golden. Allow to cool slightly before serving. (If baking from frozen, add five or ten minutes to your baking time.)
Tools I use for this recipe:
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Can I use the same recipe and just omit the crust and bake it in a pie plate?
Yes! I did this this weekend when my inlaws were here. Spray the pan so it doesn’t stick.
can you freeze already baked quiche?
You can. I think that’s how they come in the freezer section. I’ve not done it though. The texture might go a little funky?
Hi,
This sounds wonderful. Would I use an 8 inch or 9 inch pie plate?
I used a 9-inch deep dish recently and it worked great.
Leeks, and cheese, and quiche. I need no convincing. Thanks for posting, I shared this on my May real food meal plan.
Thanks!
This was a big hit! My husband was skeptical when he walked in and smelled the cheese but he was convinced when it came out of the oven. Very simple to follow recipe and very tasty result!
Yay! I love it when husbands can be converted!
The pie crust was easy and the quiche was delicious! Thank you!
So glad to hear that you liked it!
I made this for dinner tonight and we loved it! Can’t wait to finish the leftovers for breakfast. And Gramma John’s pie crust recipe is amazing too. I subbed a gluten free baking flour and it turned out great!