Dad’s Quiche Recipe

5 from 4 votes

Dad's famous quiche is extra cheesy and extra delicious, loaded with smoky ham and leeks! There really isn’t a more perfect breakfast, lunch, or even dinner!

Prep Time30

Cook Time1 30

Total Time2

Course: Breakfast, Lunch

Cuisine: American, French

Servings: slices

Author: Grace Vallo

Ingredients

1 store-bought pie crust 9 inch
⅓ pound smoked ham diced
1 medium leek dark green stalks removed and finely diced
1 ¾ cup coarsely grated Emmentaler cheese or Jarlsberg or Gruyere depending on availability
1 cup coarsely grated Parmigiano-Reggiano cheese or regular parmesan cheese if preferred
1 cup heavy cream
3 large eggs
1 tablespoon extra virgin olive oil
1 small handful fresh chives chopped
Salt to taste

Instructions

Bake the pie crust 2-3 minutes less than recommended on pie crust packaging (usually 10-15 minutes). Set aside.
Preheat oven to 350℉. In a small pot, add 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 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! Use as much of the mixture as possible, until the pie crust is full without spilling over. There may be a bit leftover depending on the exact size of the crust.
Sprinkle a generous amount of chives on top of quiche.
Bake ham and cheese quiche, uncovered, at 350℉ 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!

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