Ham and leek quiche recipe

Ham and Leek Quiche recipe

This article was published by: Matthew

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Ham and leek quiche recipe, recipe Rating: 4.6
Number of votes:92 

Ingredients

150 g	plain flour
1	egg
2 tbsp	milk
	dried tarragon
80 g	Swiss cheese
½	onion
75 g	butter
300 g	leek
100 g	bacon
100 g	ham
2	eggs
50 g	whipping cream
6 tbsp	milk
	salt and freshly ground black pepper

Instructions

Combine the flour with 1 egg, the milk, a pinch of salt, a pinch of tarragon, finely grated Swiss cheese, finely grated onion and the butter to a smooth shortcrust pastry.

Form the pastry to a ball and refrigerate for one hour, wrapped in clingfilm.

Cut the leek into fine rings. Bring salted water to a boil and blanch the leek, then drain and pat dry. Chop the bacon and ham. Fry the bacon in a pan without fat, add the ham and fry together briefly.

In a bowl, beat 2 eggs with the cream and milk until well combined and season the mixture with salt and pepper.

Roll out the pastry on a floured surface and line a 24cm pie pan with it. Make sure that the pastry also covers the edges of the pan. Divide the leek, bacon and ham on top and pour over the egg and cream mixture.

Bake in the preheated oven at 200°C/390°F for approximately 40 minutes.


Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 50 min
Grade of difficulty:
medium
Calories per portion:

400kcal