Ham and leeks quiche
20 min
45 min
4 to 6
No
Ingredients
- 30 ml (2 tablespoons) of olive oil
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 340 g of dough pastry
- 4 eggs
- 250 ml (1 cup) of milk
- 3 pinches of nutmeg
- Pepper up to taste
- 375 ml (1 1/2 cup) of diced ham
- 375 ml (1 1/2 cup) of grated swiss cheese
Preparation
Side-by-side mode
- Preheat oven at 350 °F (180 °C).
- In a pan, heat oil at medium heat. Brown leek for 3 to 4 minutes. remove from heat and cool down.
- Over a floured srufaces, low down dough into a circle of 25 cm (10 inches) and set into a pie mold of 20 cm (8 inches). Slice off dough surplus.
- In a bowl, whisk eggs with milk, nutmeg and pepper.
- Divide leeks and ham over dough. Cover with half the cheese. Pour eggs mixture and garnish with cheese left.
- Oven bake 45 minutes.
Chef’s note
As a side dish: Crispy salad with mustard
In a large bowl, whisk 15 ml (1 tablespoon) of Dijon's mustard with 15 ml (1 tablespoon) of old-style mustard and cider vinegar. Gradually add 80 ml (1/3 cup) of olive oil. Season. Add 1 chopped romain lettuce and 20 cherry tomatoes sliced in two. Carefully stir.
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