Are you craving a delectable dish that combines the savory flavors of ham, leeks, and a trio of cheeses, all wrapped in a flaky, golden-brown crust? Look no further than the classic ham leek and three cheese quiche. This timeless recipe is perfect for any occasion, whether you're hosting a brunch, planning a picnic, or simply want to treat yourself to a hearty and flavorful meal. With its creamy, cheesy filling, tender ham, and aromatic leeks, this quiche is sure to tantalize your taste buds and leave you feeling satisfied. Let's embark on a culinary journey as we explore the best recipe for this delightful dish, ensuring a perfect balance of flavors and textures that will make every bite a memorable experience.
Here are our top 7 tried and tested recipes!
HAM, LEEK AND GRUYERE QUICHE
Provided by Kelsey Nixon
Categories main-dish
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 17
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 custard: 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.
HAM, LEEK, AND THREE-CHEESE QUICHE
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
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
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
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
HAM, LEEK AND GRUYERE QUICHE
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
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
SAVORY LEEK AND HAM QUICHE
How soon can you get this savory Swiss cheese, ham and sliced leek quiche into the oven? In just about 20 minutes, give or take.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 1h
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Heat oil in large skillet on medium heat. Add leeks; cook and stir 8 to 10 min. or until tender. Stir in ham. Remove from heat; set aside.
- Prepare pie crust as directed on package for unfilled 1-crust pie using 9-inch pie plate. Sprinkle half of the cheese evenly onto bottom of crust. Top with leek mixture and remaining cheese. Beat eggs and half-and-half with wire whisk until well blended; pour over ingredients in crust.
- Bake 35 to 40 min. or until knife inserted in center comes out clean. Let stand 10 min. before serving.
Nutrition Facts : Calories 320, Fat 22 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 140 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 12 g
CHEESY LEEKS & HAM
A low-carb leek, ham and cheese meal in 25 minutes
Provided by Merrilees Parker
Categories Lunch, Main course, Snack, Supper
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan180C/gas 6. Cook the leeks in a pan of boiling salted water for 4-5 mins or until just tender. Drain and cool under a cold tap to stop them from cooking any further, then drain again well and pat dry on kitchen paper.
- Wrap each leek in a slice of ham, then arrange, side-by-side, in a large baking dish. Mix the cheddar in a bowl with the Dijon mustard and crème fraîche, until well combined. Season to taste. Spread over the leeks, then bake for 15-20 mins until bubbling and golden brown. Serve at once with plenty of crusty bread to mop up the juices.
Nutrition Facts : Calories 295 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 6 grams carbohydrates, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 2 milligram of sodium
LEEK AND CHEESE QUICHE
A fairly fast, surprisingly good quiche -- even quiche-doubters will like it!
Provided by MIZDEEGZ
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Melt the butter in a skillet over medium heat, and saute the leeks until tender. Spread evenly over the bottom of the pie crust.
- In a bowl, toss together the Swiss cheese, Romano cheese, and flour. Spread over the leeks.
- In a separate bowl, beat together the eggs and heavy cream. Pour over the cheese layer in the pie crust. Top with the tomato slices, and season with salt and pepper.
- Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 30 minutes, until the crust is lightly browned and a knife inserted in the center of the quiche comes out clean.
Nutrition Facts : Calories 472.1 calories, Carbohydrate 15.7 g, Cholesterol 203.9 mg, Fat 39.4 g, Fiber 0.8 g, Protein 14.9 g, SaturatedFat 21.4 g, Sodium 358.6 mg, Sugar 2.6 g
Tips:
- For a flakier crust, use a combination of butter and lard. Grate the butter and lard and then freeze them for at least 30 minutes before using.
- When rolling out the dough, be sure to keep it cold. If the dough becomes too warm, it will be difficult to work with and will not be as flaky.
- To prevent the quiche from becoming watery, pre-cook the vegetables before adding them to the filling.
- Use a variety of cheeses in the filling for a more complex flavor. A good combination is Gruyère, cheddar, and Parmesan.
- Season the filling generously with salt and pepper. You can also add other herbs and spices, such as thyme, rosemary, or nutmeg.
- Bake the quiche until the crust is golden brown and the filling is set. The quiche should be slightly jiggly in the center.
- Let the quiche cool for at least 15 minutes before serving. This will allow the filling to set and will make it easier to slice.
Conclusion:
Ham, leek, and three-cheese quiche is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It is also a great way to use up leftover ham and vegetables. With its flaky crust, creamy filling, and cheesy topping, this quiche is sure to be a hit with everyone who tries it.
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