When I make this quiche for guests, I double the recipe and make one quiche as written and another one without the ham for vegetarians.

Recipe Summary

prep:
25 mins
cook:
35 mins
additional:
30 mins
total:
1 hr 30 mins
Servings:
8
Yield:
1 10-inch quiche
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Crust:
Filling:

Directions

Instructions Checklist
  • Combine flour, butter, 1 egg, and salt in a bowl. Knead together with your hands, adding as much water as needed, in small amounts, to create a smooth dough. Shape dough into a ball, flatten, and wrap in plastic wrap. Refrigerate for at least 30 minutes.

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  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 10-inch springform pan.

  • Heat olive oil in a skillet and cook leeks over medium heat until translucent, about 5 minutes.

  • Remove dough from fridge. Dust a work surface with flour and roll out dough into a circle about 1 inch larger than the springform pan. Fold carefully in half, lift up, and unfold over the pan. Press over the bottom and 1 inch up the sides.

  • Whisk 4 eggs and creme fraiche in a bowl. Stir in leeks, Gruyere cheese, Emmentaler cheese, and ham. Season with white pepper and nutmeg. Pour over the crust and spread evenly with the back of a spoon.

  • Bake in the preheated oven until filling is set, about 30 minutes.

Cook's Note:

Use thin leek stalks if available - they taste better. If they are very thin, use 3 leeks.

Nutrition Facts

430 calories; protein 14.7g; carbohydrates 22.6g; fat 32g; cholesterol 204.2mg; sodium 226.3mg. Full Nutrition
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