Ham and Leek Quiche is made using eggs, heavy cream and lots of fresh veggies. Perfect hot or at room temperature.
Ham and Leek Quiche
I love making quiche, it is so easy and so good. It is nothing more than a baked egg dish with lots of goodies added. Look at all that creamy goodness! Quiche when properly made is so creamy and delicate. I filled this one with ham, leeks, red peppers and cheddar cheese.
I sometimes make quiche without a crust or buy one if I am short on time. This is my homemade butter and lard crust that I am so in love with right now. I used to consider myself pie crust challenged until I started making a lard pie crust. I figured out one of my favorite BBQ restaurants only made lard crusts for their delicious pies and took a stab at making them. I now use half real butter and half lard when I make them. They are flaky and easy to make.
I have found Trader Joe’s has bags of frozen leeks that are ready to use and they are now a staple in my freezer. I love their frozen artichokes also. Trader Joe’s is one of my favorite stores to shop in. I love the variety and quality of the products they sell. Just my honest opinion!
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- 5 large eggs
- 1 cup heavy cream
- salt and pepper
- 6 oz. ham pieces
- 1/2 cup chopped leeks
- 2 sweet red peppers
- 1 cup cheddar cheese
- Prebake pie crust until almost done, about 20 minutes at 375 degrees. Put the ham pieces evenly across the bottom. Add leeks and red peppers.
- Beat eggs and heavy cream together until smooth and silky. Add salt and pepper. Pour over quiche filling carefully. Top with cheese and press down a little so it makes good contact with the eggs.
- Bake at 350 degrees until quiche rises slightly in the center and no longer giggles. Mine took 35 minutes. Do not overbake.
Enjoy!
Is this recipe for one pie crust or twp pie crust? I am making it now and was wondering. Also did you use a regular pie crust or deep dish? Thanks.