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!
- 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.