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    Home » Main Dishes » Casserole Recipes

    Ham and Gruyere Quiche with Leeks

    Published: Mar 1, 2015 · Modified: Jan 14, 2023 by Jessica Fisher

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    This ham quiche with Gruyere Cheese, and Leeks will make any breakfast, lunch, or dinner shine.

    Slice of Ham and Gruyere Quiche with Leeks on a plate

    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.

    side view of Ham and Gruyere Quiche with Leeks on a white plate

    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.

    What do I need to make this ham and gruyere quiche?

    • Pie crust – You can use a homemade pie crust recipe or a store-bought pie crust. You will just need a single pie crust to make this ham quiche.
    • Butter – You will just need a little butter to saute the leeks with.
    • Leeks – Leeks grow in sand so be sure to give your leeks a good rinse, and then slice them.
    • Salt and pepper – A little seasoning of course.
    • Ham – If you have any leftover ham, maybe from a Slow Cooker Ham for the Holidays it’s perfect to dice up and use in this quiche.
    • Gruyere cheese – This is a swiss cheese that melts wonderfully. If you can’t find it, then you can substitute swiss cheese instead.
    • Half and half –  You are essentially making a custard here with the milk and eggs. You can also use equal parts milk and cream.
    • Eggs – Three whole large eggs is all you need for this ham quiche!

    How to make this ham quiche recipe

    • 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.
    • Melt the butter in a large nonstick skillet. Add the leeks and saute 5 minutes until tender. Season to taste with salt and pepper.
    • Lay the ham in the bottom of the prepared pie shell. Sprinkle the leeks over the ham. Sprinkle the cheese over the leeks.
    • 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.)
    • Bake the quiche for 30 to 40 minutes or until set and golden. Allow to cool slightly before serving.

    Can I use a different cheese for this quiche?

    Gruyere may be hard to find, and can be more expensive. So if you can’t find it or afford this cheese then use your favorite swiss cheese. 

    What if I don’t have half and half?

    Half and half is basically equal parts cream and whole milk. So if you don’t have any, just swap it out and use equal parts cream and milk.  

    You could also use lighter cream, lower-fat milk, or fat free half and half if you want to reduce the calories in the recipe. 

    Can I make this quiche ahead of time?

    Absolutely you can. Go ahead and bake your quiche and then allow it to cool (about 2 hours) before covering it up and popping it in your refrigerator. This will keep in your refrigerator for up to 3 days.

    When ready to serve I like to reheat the quiche in a 325F oven until heated through.

    Can I freeze this ham quiche?

    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.)

    You can also freeze the baked quiche for up to 2 months.

    Tools I use for this recipe:

    • Box cheese grater
    • Wire whisk
    • Rubber spatula
    • nonstick skillet
    • Ergo Chef chef”>
    • nonstick quiche pan
    A slice of Quiche on a plate
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    5 from 2 votes

    Ham and Gruyere Quiche with Leeks

    This quiche, rich with ham, Gruyere Cheese, and Leeks will make any breakfast, lunch, or dinner shine.
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Main Course
    Cuisine: French
    Servings: 8 servings
    Calories: 265kcal
    Author: Jessica Fisher
    Prevent your screen from going dark

    Ingredients

    • 1 batch single pie crust
    • 1 tablespoon butter
    • ½ leek sliced
    • salt
    • black pepper
    • ½ cup diced ham
    • 4 oz Gruyere cheese shredded
    • 1 cup half and half
    • 3 egg beaten
    US Customary - Metric

    Instructions

    • 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.
    • Melt the butter in a large nonstick skillet. Add the leeks and saute 5 minutes until tender. Season to taste with salt and pepper.
    • Lay the ham in the bottom of the prepared pie shell. Sprinkle the leeks over the ham. Sprinkle the cheese over the leeks.
    • 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.)
    • Bake the quiche for 30 to 40 minutes or until set and golden. Allow to cool slightly before serving.

    Notes

    (If baking from frozen, add five or ten minutes to your baking time.)

    Nutrition

    Calories: 265kcal | Carbohydrates: 13g | Protein: 11g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 100mg | Sodium: 296mg | Potassium: 131mg | Fiber: 1g | Sugar: 1g | Vitamin A: 489IU | Vitamin C: 1mg | Calcium: 215mg | Iron: 1mg
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    Comments

    1. Megan

      February 14, 2021 at 12:35 pm

      5 stars
      Back 4+ years later to say we still love this recipe. I make it again and again, including Christmas morning!

      Reply
      • Jessica Fisher

        February 22, 2021 at 9:52 am

        5 stars
        Love it! Thanks for taking the time to come back and give input!

        Reply
    2. Tracy Fluri

      April 14, 2020 at 1:29 pm

      Do you pre-bake the crust first?

      Reply
      • Jessica Fisher

        April 14, 2020 at 4:11 pm

        I do not. Makes it very easy and fuss-free.

        Reply
    3. Megan Nelson

      August 11, 2016 at 6:36 pm

      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!

      Reply
    4. Carol

      October 20, 2015 at 4:20 pm

      The pie crust was easy and the quiche was delicious! Thank you!

      Reply
      • Jessica Fisher

        October 20, 2015 at 7:06 pm

        So glad to hear that you liked it!

        Reply
    5. Liz

      August 31, 2015 at 12:38 pm

      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!

      Reply
      • Jessica Fisher

        August 31, 2015 at 4:09 pm

        Yay! I love it when husbands can be converted!

        Reply
    6. Melissa French, The More With Less Mom

      May 11, 2015 at 12:49 pm

      Leeks, and cheese, and quiche. I need no convincing. Thanks for posting, I shared this on my May real food meal plan.

      Reply
      • Jessica Fisher

        May 11, 2015 at 5:44 pm

        Thanks!

        Reply
    7. kcmama

      April 13, 2015 at 9:33 am

      Hi,
      This sounds wonderful. Would I use an 8 inch or 9 inch pie plate?

      Reply
      • Jessica Fisher

        April 13, 2015 at 10:34 am

        I used a 9-inch deep dish recently and it worked great.

        Reply
    8. sona

      April 10, 2015 at 1:59 pm

      can you freeze already baked quiche?

      Reply
      • Jessica Fisher

        April 13, 2015 at 5:43 am

        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?

        Reply
    9. michelle k

      March 02, 2015 at 8:57 am

      Can I use the same recipe and just omit the crust and bake it in a pie plate?

      Reply
      • Jessica Fisher

        March 03, 2015 at 6:51 am

        Yes! I did this this weekend when my inlaws were here. Spray the pan so it doesn’t stick.

        Reply

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