Leek Ham and Mushroom Quiche
Elevate your brunch game with this rich and savory Leek, Ham, and Mushroom Quiche, a delicious combination of crispy pre-made pie crust filled with tender leeks, earthy mushrooms, and smoky diced ham. Bound together by a luscious custard made from eggs, heavy cream, and a hint of nutmeg, this quiche is topped with melted Gruyère cheese for a golden, flavorful finish. Perfect for a weekend breakfast, elegant lunch, or light dinner, this recipe is as versatile as it is satisfying. With straightforward prep and baking steps, it’s an impressive yet approachable dish that can be served warm or at room temperature. Whether paired with a crisp side salad or enjoyed on its own, this quiche offers the perfect balance of creamy texture and bold flavors—ideal for any occasion.
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Ingredients
- 1 piece pre-made pie crust
- 2 large leeks (white and light green parts)
- 200 grams mushrooms (button or cremini)
- 150 grams ham (diced)
- 4 large eggs
- 250 ml heavy cream
- 125 ml whole milk
- 100 grams grated Gruyère cheese
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 0.25 teaspoon nutmeg (freshly grated)
Directions
Step 1
Preheat your oven to 190°C (375°F).
Step 2
Roll out the pre-made pie crust and press it into a 9-inch (23 cm) tart pan with a removable bottom. Trim any overhang and prick the base all over with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 10 minutes, then remove the parchment and weights and bake for another 5 minutes. Remove from oven and set aside to cool slightly.
Step 3
While the crust bakes, prepare the filling. Slice the leeks into thin rounds, rinse thoroughly to remove any dirt, and pat dry. Slice the mushrooms thinly.
Step 4
Heat the olive oil and butter in a large skillet over medium heat. Add the leeks and cook for 3-4 minutes until softened. Add the mushrooms and continue to sauté until tender and any liquid has evaporated, about 5-7 minutes. Stir in the diced ham and cook for 1-2 minutes to heat through. Remove the skillet from heat.
Step 5
In a large mixing bowl, whisk together the eggs, heavy cream, and milk. Season with salt, pepper, and freshly grated nutmeg.
Step 6
Layer the leek, ham, and mushroom mixture evenly over the blind-baked crust. Sprinkle the grated Gruyère cheese evenly on top.
Step 7
Pour the egg and cream mixture over the filling, ensuring it spreads evenly and fills all gaps.
Step 8
Bake the quiche in the preheated oven for 35-40 minutes, or until the top is golden and the filling is set (a knife inserted into the center should come out clean).
Step 9
Remove the quiche from the oven and allow it to cool for 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
| Serving size | (1538.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3429.5 |
| Total Fat 241.6g | 0% |
| Saturated Fat 108.5g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 1215.5mg | 0% |
| Sodium 5006.4mg | 0% |
| Total Carbohydrate 186.0g | 0% |
| Dietary Fiber 11.4g | 0% |
| Total Sugars 25.7g | |
| Protein 110.6g | 0% |
| Vitamin D 254.7IU | 0% |
| Calcium 1226.0mg | 0% |
| Iron 16.4mg | 0% |
| Potassium 2189.9mg | 0% |
Source of Calories