Cheesy Ham & Leek Quiche

Quiches are lame! They’re usually made with a ton of eggs shoved in a pie crust with a shred or two of cheese. Where’s the cheese hiding? HELLLOOOO? I WANT CHEESE. This quiche recipe gives us what we really want.

This quiche is loaded with a cheese blend that gets toasty on top and stringy in the center. Stuffed into a buttery crust and mixed with chunks of smoky ham and soft leeks, you’ve got yourself a breakfast, lunch or dinner that’s absolutely everything you’re craving.

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!

Makes: 1 quiche (4 large pieces)

Prep time: 30 minutes

Cook time: 1 hour and 30 minutes

Total time: 2 hours

The Ingredients

1 store-bought (or homemade) pie crust

1/3-pound honey baked ham, diced

2 large leeks, dark green stalks removed and finely diced

1 3/4 cup grated Emmentaler cheese, packed (or sub Jarlsberg or Gruyere)

1 cup grated Parmigiano-Reggiano cheese, packed (or parmesan)

1 cup heavy cream

3 large eggs

1 small handful chives, chopped

1 tablespoon butter

1 tablespoon extra-virgin olive oil

Salt, to taste

The Steps

For the crust: Bake the crust 2-3 minutes less than recommended on pie crust packaging (usually 10-15 minutes). Set aside.

For assembly:  In a small pot, add 1 tablespoon butter, 1 tablespoon olive oil, and leeks. Sauté leeks just until softened, about 2-3 minutes, over medium heat. Use a slotted spoon to remove leeks from pot and place an even layer of leeks on pie crust. Add diced ham on top of leeks in an even layer.

Mix grated cheeses together and spread evenly over ham.

Whisk together heavy cream, eggs, and a pinch of salt. Drizzle your egg/cream mixture VERY slowly, in a spiral motion, throughout your quiche. If you pour too quickly, the mixture won’t have time to absorb into the quiche and it will spill over!

Sprinkle a generous amount of snipped chives on top of quiche.

To bake: Bake quiche at 350 degrees, uncovered for 30 minutes. Then loosely cover your quiche with foil and bake for an additional 45 minutes, or until quiche is deep golden brown and egg mixture is set. The total baking time is 1 hour and 15 minutes.

Let quiche rest for 10 minutes before slicing!

To store: keeps well in fridge for up to 4 days. Reheat at 325 degrees, covered, for 35-45 minutes until hot.

The Steps with Video

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!