Everyone that knows me personally knows that I love a quiche. When I make quiche I usually make them with leftovers I have in the fridge. I’ve been wanting to buy some leeks at the store to use for various meals and decided to throw some into this quiche with some diced ham. Delish!
Here’s what I did…
First let’s talk about how to properly use leeks. You will need to cut off the darker green part and only use this bottom piece. Also, cut off the roots off the bottom.
Leeks grow in sand or dirt and often still have some dirt remaining in some of the onion layers. It is very important to wash them well to remove all of the dirt. I slice the leak in half lengthways, then slice in skinny pieces like the picture. Take these small pieces of leek and place them in a colander. Wash with water very well!
In a skillet over medium heat, sauté the leaks in 1 tbsp. olive oil and season with salt and pepper. Cook until the leaks slightly soften. Add one clove of minced garlic.
Add 1 cup of diced ham and sauté for 4-5 minutes.
In a separate bowl, whisk together 5 eggs and 1/2 cup of half and half. Season with salt and pepper (about a pinch of each).
Unroll pie crush dough onto a 9′ pie plate. Layer the leek and ham mix on the bottom, followed by 1 cup shredded swiss cheese.
Pour the egg mix on top of the leeks, ham, and cheese.
Bake in a preheated oven set at 375 degrees. Bake for about 40 minutes or until eggs have set.
I just had a slice for lunch. Nothing better! My man likes his quiche with biscuits. We don’t watch our carbs over here.
Ham and Leek Quiche
1 pie crush, thawed
1 tbsp. olive oil
1 leek, sliced and rinsed
1 clove garlic, minced
1 cup ham, diced
5 eggs
1/2 cup half and half
1 cup swiss cheese, shredded
Preheat the oven to 375 degrees. In a small skillet, sauté the leeks in the olive oil til it begins to soften. Add the garlic and season with salt and pepper. When the garlic is cooked, add the diced ham. Continue to cook for about 4-5 minutes.
In a separate bowl, whisk together the eggs and half and half. Season with salt and pepper.
Unroll the pie crust and place in a 9″ pie pan. Place the leek and ham mixture on the bottom of the pie then sprinkle with shredded swiss cheese. Pour the eggs on top of that and bake for about 40 minutes or until eggs set.
