FEATURE

Quiche with Leeks and Ham

This savory quiche combines tender leeks, diced ham, Emmental cheese, and a creamy egg filling. Refrigerated puff pastry makes preparation quick, although savory shortcrust pastry can also be used. Serve the quiche hot, warm, or cold.

Preparation time: 15 minutes
Baking time: 30–35 minutes
Total time: About 45–50 minutes
Servings: 4

Equipment

Quiche or tart pan, approximately 24 cm in diameter

Ingredients

1 package refrigerated puff pastry, approximately 275 g, or savory shortcrust pastry
2 leeks, cleaned and thinly sliced
1 medium onion, finely diced
150 g raw diced ham
150 g Emmental cheese, grated
4 medium eggs
200 ml cream with at least 30% fat
30 g butter, plus a little extra for greasing the pan
1/2 teaspoon sweet paprika
1/2 teaspoon salt
Black pepper to taste

Instructions

Preheat the oven to 200°C using conventional top and bottom heat.
Lightly grease the quiche pan with butter, then line it with the pastry. If necessary, let refrigerated puff pastry stand at room temperature for about 10 minutes so it is easier to handle.
Clean the leeks and cut them into thin slices. Finely dice the onion.
Melt the butter in a large pan. Add the leeks, onion, and ham, then cook for about 5 minutes until lightly colored. Remove the pan from the heat and set it aside briefly.
Whisk the eggs and cream together. Stir in the grated cheese, salt, paprika, and black pepper.
Combine the cooked leek and ham mixture with the egg mixture.
Pour the filling evenly into the pastry-lined pan.
Place the quiche on the second oven rack from the bottom. Bake for 30–35 minutes, or until the filling is set and the top is golden brown.
Allow the quiche to rest briefly before slicing. Serve hot, warm, or cold.

Ingredient Notes

Leeks are available throughout much of the year. Winter varieties tend to have a stronger, sharper flavor than summer leeks. Puff pastry gives this version a light, flaky crust, while savory shortcrust pastry provides a more traditional quiche base.