Leek and Gruyère Cheese Quiche

An old family favorite.


1 round pie crust for a 9-inch pie plate or a homemade crust
1 lb leeks (about 3 medium; white and pale green parts only)
2 tablesp. unsalted butter
½ lb smoked ham, chopped
2 cups grated Gruyère cheese
3 large eggs
1 ½ cups heavy cream
1/8 teasp. freshly grated nutmeg
¼ teasp. freshly ground black pepper

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Preheat oven to 375 degrees.

Spray a 9-inch pie plate with pan coating.

Pre-bake pie crust in a pie plate for 15 min.
Remove from oven and reduce temperature to 350°F.

Halve leeks lengthwise and cut crosswise into ¼ inch pieces, then wash well in a bowl of cold water. Make sure to get all the dirt out. Leeks tend to hide sand between the leaves. Drain leeks in a colander and pat dry. Melt butter in a heavy skillet over moderately low heat and cook leeks, stirring occasionally, until very tender, 8 to 10 minutes. Let cool.

Lightly toss cheese, cooled sautéed leeks and chopped ham. Distribute evenly into pie shell. Do not pack. Whisk together eggs, heavy cream, nutmeg, and pepper until smooth.
Carefully pour custard on top of pie filling and transfer on top of a baking sheet.

Bake until center of filling is puffed and set for about 1 hour. Cover with a piece of foil if the crust browns to rapidly. (Center will be slightly wobbly but not liquid), Cool on a rack at least 20 minutes before serving. Filling will continue to set as it cools. Serve warm or at room temperature.

Serves 8 for lunch served with a tossed mixed salad

Brampton Bed and Breakfast Inn
Bed and Breakfast Foodie

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