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Ham and leeks quiche

Author: 5/15
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Quiche au jambon et poireaux
Preparation 20
Baking 45
Portions 4 to 6
Freezing No
Ingredients
Preparation

Ingredients

  • 30 ml (2 tablespoons) of olive oil
  • 1/2 package of 250 g (1 1/2 cup) 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
LeeksFind our bag in yourlocal grocery store

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Preparation

  • 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 notes

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.