Best 9 Ham Leek And Gruyere Quiche Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delectable flavors of "Ham, Leek, and Gruyère Quiche", a culinary masterpiece that combines the richness of ham, the delicate sweetness of leeks, and the nutty flavor of Gruyère cheese. This savory dish is perfect for brunch, lunch, or dinner, and is guaranteed to impress your family and friends with its delightful combination of textures and flavors. With its golden-brown crust, creamy custard filling, and generous portions of melty cheese, this quiche is a true feast for the senses. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create this mouthwatering masterpiece.

Let's cook with our recipes!

LEEK GRUYERE QUICHE



Leek Gruyere Quiche image

When I make this quiche for guests, I double the recipe and make one quiche as written and another one without the ham for vegetarians.

Provided by elisabeth

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h30m

Yield 8

Number Of Ingredients 14

1 ½ cups all-purpose flour
5 tablespoons cold unsalted butter
1 large egg
1 pinch salt
1 tablespoon cold water, or as needed
1 tablespoon extra-virgin olive oil
2 leeks, white parts only, thinly sliced
4 eggs
9 ounces creme fraiche
¾ cup grated Gruyere cheese
½ cup grated Emmentaler cheese
⅓ cup cubed fully cooked ham
freshly ground white pepper
1 pinch ground nutmeg

Steps:

  • Combine flour, butter, 1 egg, and salt in a bowl. Knead together with your hands, adding as much water as needed, in small amounts, to create a smooth dough. Shape dough into a ball, flatten, and wrap in plastic wrap. Refrigerate for at least 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 10-inch springform pan.
  • Heat olive oil in a skillet and cook leeks over medium heat until translucent, about 5 minutes.
  • Remove dough from fridge. Dust a work surface with flour and roll out dough into a circle about 1 inch larger than the springform pan. Fold carefully in half, lift up, and unfold over the pan. Press over the bottom and 1 inch up the sides.
  • Whisk 4 eggs and creme fraiche in a bowl. Stir in leeks, Gruyere cheese, Emmentaler cheese, and ham. Season with white pepper and nutmeg. Pour over the crust and spread evenly with the back of a spoon.
  • Bake in the preheated oven until filling is set, about 30 minutes.

Nutrition Facts : Calories 429.6 calories, Carbohydrate 22.6 g, Cholesterol 204.2 mg, Fat 32 g, Fiber 1.1 g, Protein 14.7 g, SaturatedFat 17.8 g, Sodium 226.3 mg, Sugar 2.4 g

HAM AND GRUYERE QUICHE



Ham and Gruyere Quiche image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

6 ounces smoked ham, cut into 1/4-inch cubes (about 1 cup)
1 cup shredded gruyere cheese (about 4 ounces)
1 9-inch pie crust, thawed if frozen
3 large eggs
1 1/4 cups half-and-half
1/4 cup finely chopped fresh chives
Kosher salt and freshly ground pepper
1 tablespoon red wine vinegar
2 teaspoons dijon mustard
3 tablespoons extra-virgin olive oil
1 5-ounce package mesclun greens (about 8 cups)
4 white mushrooms, very thinly sliced

Steps:

  • Set a baking sheet on the middle oven rack; preheat to 425 degrees F. Scatter the ham and cheese in the pie crust. Whisk the eggs, half-and-half, chives, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; pour into the crust. Transfer to the hot baking sheet and bake until the eggs are set and the top is lightly browned, about 30 minutes.
  • Meanwhile, whisk the vinegar and mustard in a large bowl. Gradually whisk in the olive oil until smooth. Add the greens and mushrooms; toss well to coat. Season with salt and pepper. Cut the quiche into wedges and serve with the salad.

Nutrition Facts : Calories 610 calorie, Fat 43 grams, SaturatedFat 17 grams, Cholesterol 220 milligrams, Sodium 1000 milligrams, Carbohydrate 29 grams, Fiber 2 grams, Protein 26 grams

ASPARAGUS, LEEK, AND GRUYERE QUICHE



Asparagus, Leek, and Gruyere Quiche image

This spring brunch dish is made richer with Gruyere, an aged Swiss cheese with a nutty flavor that tastes great with eggs. Meanwhile asparagus adds a springtime element to the dish.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h15m

Number Of Ingredients 9

1 tablespoon butter
1 leek (white and light green parts only), halved and thinly sliced, then well washed
Coarse salt and ground pepper
1 bunch (1 pound) asparagus, tough ends removed, thinly sliced on the diagonal
4 large eggs
1 1/4 cups half-and-half
Ground nutmeg
Our Favorite Pie Crust, fitted into a 9-inch pie plate, well chilled
1 cup shredded Gruyere cheese (4 ounces)

Steps:

  • Preheat oven to 350 degrees, with rack in lowest position. In a large skillet, melt butter over medium. Add leek and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool.
  • In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.
  • Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.

HAM & GRUYERE MINI QUICHES



Ham & Gruyere Mini Quiches image

When you make this in muffin cups, each person gets a quiche. I have also doubled the recipe and used jumbo muffin cups; bake about 10 minutes longer. -Gena Stout, Ravenden, Arkansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 10 mini quiches.

Number Of Ingredients 10

4 large eggs, lightly beaten
1 cup 2% cottage cheese
1/4 cup 2% milk
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1-1/2 cups shredded Gruyere or Swiss cheese
3/4 cup finely chopped fully cooked ham
3 tablespoons thinly sliced green onions

Steps:

  • Preheat oven to 375°. In a large bowl, combine the first 7 ingredients; fold in Gruyere cheese, ham and onions. Fill 10 greased muffin cups three-fourths full., Bake 18-22 minutes or until a knife inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Freeze option: Bake and cool quiches. Place quiches between layers of waxed paper in an airtight container; freeze up to 3 months. To use, thaw in the refrigerator overnight. Preheat oven to 350°. Transfer quiches to a greased baking sheet; bake 10-14 minutes or until heated through.

Nutrition Facts : Calories 144 calories, Fat 9g fat (5g saturated fat), Cholesterol 112mg cholesterol, Sodium 323mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.

LEEK, MUSHROOM & GRUYèRE QUICHE



Leek, mushroom & gruyère quiche image

A favourite of Good Food's associate food ed, this quiche just had to be on the site. Perfect comfort food

Provided by Barney Desmazery

Categories     Afternoon tea, Buffet, Dinner, Main course, Snack, Starter, Supper

Time 20m

Number Of Ingredients 8

25g butter
4 leeks, sliced and washed
250g pack chestnut mushroom, sliced
2 eggs
284ml double cream
140g gruyère, coarsely grated
280g plain flour
140g cold butter, cut into pieces

Steps:

  • To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
  • Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
  • While the pastry is chilling, heat the butter in a pan and cook the leeks for 10 mins, stirring occasionally, until they soften. Then turn up the heat and add the mushrooms. Cook for 5 mins more, then turn off the heat.
  • Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown
  • While the tart case cooks, beat the eggs in a bowl, then gradually add the cream. Stir in the leeks, mushrooms and half the cheese. Season, then tip the filling into the tart case. Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.

Nutrition Facts : Calories 561 calories, Fat 44 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium

HAM, LEEK AND GRUYERE QUICHE



Ham, Leek and Gruyere Quiche image

Make and share this Ham, Leek and Gruyere Quiche recipe from Food.com.

Provided by Food.com

Categories     Savory Pies

Time 2h20m

Yield 8-10 serving(s)

Number Of Ingredients 17

1 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
10 tablespoons unsalted butter, chilled and cut into small cubes
2 tablespoons sour cream
ice water, as needed
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
1 pinch cayenne pepper
1 pinch nutmeg
5 large eggs
1 cup shredded gruyere cheese
1 cup diced honey-baked ham

Steps:

  • For the crust:.
  • Preheat the oven to 375 degrees F. Pulse together the flour and salt in a food processor. Add the chilled butter and pulse just until the butter is evenly distributed throughout. Add the sour cream and continue to pulse 2 to 4 more times until just incorporated. Add 2 tablespoons of ice water at a time, pulsing after each addition, until the dough starts to hold together. Add more water as needed.
  • Turn the dough out onto plastic wrap and form it into a disc. Wrap the dough in the plastic wrap and let rest in the refrigerator 30 minutes.
  • Roll the dough on a floured surface into a 12-inch circle about 1/4-inch thick. Roll up the dough using a rolling pin, and gently lift and place it over a deep, 10-inch tart pan. Gently press the dough into all the crevices 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 filling:.
  • 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.

Nutrition Facts : Calories 452.9, Fat 34.5, SaturatedFat 20.4, Cholesterol 211.3, Sodium 408.5, Carbohydrate 24.1, Fiber 1.1, Sugar 2.4, Protein 12.1

HAM, LEEK, AND THREE-CHEESE QUICHE



Ham, Leek, and Three-Cheese Quiche image

Categories     Cheese     Egg     Pork     Vegetable     Breakfast     Brunch     Bake     Super Bowl     Dinner     Lunch     Ham     Fall     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 main-course servings

Number Of Ingredients 13

1 round of refrigerated pie dough for a 9-inch pie (from a 15-oz package; not a preshaped frozen pie shell)
3/4 lb leeks (about 3 medium; white and pale green parts only)
2 tablespoons unsalted butter
1/4 lb thinly sliced smoked ham
3 oz Gruyère, coarsely grated (1 cup)
3 oz Italian Fontina, coarsely grated (1 cup)
3 oz whole-milk mozzarella, coarsely grated (1 cup)
3 large eggs
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon black pepper
1 3/4 cups crème fraîche (from two 8-oz containers)
Special Equipment
a 9-inch pie plate (4-cup capacity)

Steps:

  • Prebake pie dough in pie plate according to package instructions, then remove from oven and reduce temperature to 350°F.
  • Meanwhile, halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well in a bowl of cold water, agitating leeks. Lift out and drain leeks in a colander and pat dry. Melt butter in a 10-inch heavy skillet over moderately low heat and cook leeks, stirring occasionally, until very tender, 8 to 10 minutes.
  • Line warm pie shell with sliced ham, overlapping layers as necessary to cover bottom and side of pie shell completely. Toss cheeses together and sprinkle evenly into pie shell (do not pack cheese), then spread leeks evenly on top of cheese. Whisk together eggs, nutmeg, and pepper until combined well, then whisk in crème fraîche until smooth.
  • Carefully pour half of custard on top of pie filling, gently moving cheese with a spoon to help custard disperse evenly. Slowly add remaining custard in same manner. Cover pie loosely with foil, gently folding edges over crust (keep foil from touching top of cheese mixture) and transfer to a baking sheet.
  • Bake until center of filling is puffed and set (center will be slightly wobbly but not liquid), about 1 1/4 to 1 1/2 hours. Cool on a rack at least 20 to 30 minutes before serving (filling will continue to set as it cools). Serve warm or at room temperature.

HAM, LEEK, AND THREE-CHEESE QUICHE



Ham, Leek, and Three-Cheese Quiche image

Make and share this Ham, Leek, and Three-Cheese Quiche recipe from Food.com.

Provided by dicentra

Categories     Breakfast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

1 (15 ounce) package pie dough
3/4 lb leek (about 3 medium, white and pale green parts only)
2 tablespoons unsalted butter
1/4 lb thinly sliced smoked ham
3 ounces gruyere, coarsely grated (1 cup)
3 ounces italian fontina, coarsely grated (1 cup)
3 ounces whole milk mozzarella, coarsely grated (1 cup)
3 large eggs
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon black pepper
1 3/4 cups creme fraiche (from two 8-oz containers)

Steps:

  • Prebake pie dough in pie plate according to package instructions, then remove from oven and reduce temperature to 350°F.
  • Meanwhile, halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well in a bowl of cold water, agitating leeks.
  • Lift out and drain leeks in a colander and pat dry. Melt butter in a 10-inch heavy skillet over moderately low heat and cook leeks, stirring occasionally, until very tender, 8 to 10 minutes.
  • Line warm pie shell with sliced ham, overlapping layers as necessary to cover bottom and side of pie shell completely. Toss cheeses together and sprinkle evenly into pie shell (do not pack cheese), then spread leeks evenly on top of cheese.
  • Whisk together eggs, nutmeg, and pepper until combined well, then whisk in crème fraîche until smooth.
  • Carefully pour half of custard on top of pie filling, gently moving cheese with a spoon to help custard disperse evenly.
  • Slowly add remaining custard in same manner. Cover pie loosely with foil, gently folding edges over crust (keep foil from touching top of cheese mixture) and transfer to a baking sheet.
  • Bake until center of filling is puffed and set (center will be slightly wobbly but not liquid), about 1 1/4 to 1 1/2 hours. Cool on a rack at least 20 to 30 minutes before serving (filling will continue to set as it cools). Serve warm or at room temperature.

Nutrition Facts : Calories 655.3, Fat 51.4, SaturatedFat 24.5, Cholesterol 200.7, Sodium 745.2, Carbohydrate 30.8, Fiber 2.6, Sugar 2.3, Protein 18.7

VERY VEGGIE, HAM, AND GRUYERE QUICHE



Very Veggie, Ham, and Gruyere Quiche image

With its shredded hash brown potato crust, this quiche is vegetable-rich! Sauteed red bell pepper, mushrooms, scallions, and spinach make it a colorful, complete meal. Serve with jam and toast for breakfast, or with fruit and a crusty bread for lunch.

Provided by Bibi

Time 1h20m

Yield 6

Number Of Ingredients 15

cooking spray
1 pound frozen shredded hash browns, thawed
¼ cup salted butter, melted
1 tablespoon butter
½ cup chopped red bell pepper
½ cup chopped fresh mushrooms
3 medium scallions, chopped
¼ teaspoon salt, divided
¼ teaspoon ground black pepper, divided
½ cup fresh spinach, chopped
7 large eggs
¼ cup heavy cream
1 cup shredded Gruyere cheese, divided
3 slices Gruyere cheese
1 cup diced cooked ham

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch quiche or pie pan with cooking spray.
  • Place thawed, shredded hash browns on paper towels and lightly press with another paper towel, to remove excess moisture.
  • Pour hash browns in the prepared pan, and press on the bottom and up the sides of the pan to form a crust. Brush the sides and bottom of the hash brown crust with melted butter. Use a piece of parchment paper or plastic wrap to press the potatoes firmly on the bottom and sides of the pan again, making sure there are no gaps.
  • Bake crust in the preheated oven until crust is lightly browned, 15 to 20 minutes, adding 5-minute increments if needed. Reduce oven temperature to 375 degrees F (190 degrees C).
  • While the crust is baking, melt 1 tablespoon butter in a small skillet and cook the chopped red bell pepper, chopped fresh mushrooms, and chopped scallions, stirring frequently, until the vegetables are tender, 4 to 5 minutes. Add 1/4 teaspoon salt and pepper. Add chopped spinach and cook until spinach is just wilted, 1 to 2 minutes. Set cooked vegetables aside and allow to cool.
  • Beat eggs, cream, and remaining salt and pepper together in a medium mixing bowl. Stir in cooked vegetables and 1/2 cup shredded Gruyere cheese.
  • Place sliced Gruyere cheese on the bottom of the baked crust, cutting to fit. Sprinkle diced ham on top of the sliced Gruyere, and pour egg mixture over all. Sprinkle remaining shredded Gruyere on top.
  • Bake in the preheated oven until the center of the quiche is set, and a knife inserted in the middle comes out clean, 30 to 35 minutes. Cool on a rack for about 15 minutes. Slice and serve warm, or at room temperature.

Nutrition Facts : Calories 384.3 calories, Carbohydrate 15.6 g, Cholesterol 89.4 mg, Fat 33.2 g, Fiber 1.7 g, Protein 16.7 g, SaturatedFat 18.3 g, Sodium 561.1 mg, Sugar 1 g

Tips:

  • To make the perfect quiche crust, use a combination of all-purpose flour and butter. The butter will help to create a flaky crust, while the flour will provide structure.
  • Be sure to chill the dough before rolling it out. This will help to prevent the crust from shrinking in the oven.
  • When blind-baking the crust, use pie weights or dried beans to weigh it down. This will help to prevent the crust from bubbling up.
  • For a creamy quiche filling, use a combination of eggs, cream, and milk. You can also add cheese, vegetables, or meat to the filling.
  • Be careful not to overcook the quiche. The filling should be set but still slightly wobbly in the center.

Conclusion:

Quiche is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. With a flaky crust and a creamy filling, quiche is sure to please everyone at your table. So next time you're looking for a quick and easy meal, give quiche a try.

Related Topics