Wednesday, April 20, 2016

Recipe Share: Ham, Leek, and Gruyere Quiche

This Kelsey Nixon recipe is to die for! It's so easy, and so tasty!! I made it like 4 times in two weeks after trying it. I craved it, and now I'm kinda craving it looking at this picture!! Seriously, you need this quiche in your life. 
Here's the printable recipe.

Ingredients: 
(Kelsey makes her own pie crust. If you want to do that, click on her recipe above for her instructions. I just buy a frozen pie crust to make my life easier.)
2 Tbsp. unsalted butter
2 large leeks, white and light green parts chopped (to clean your leeks, chop them up and soak them in water for a bit. All the dirt that may be lurking between all the layers will fall to the bottom of the bowl. Then dry your leeks well before sauteeing.)
3/4 cup heavy cream
3/4 cup whole milk
1 Tbsp. cornstarch
1/2 tsp. kosher salt
1/4 tsp. cracked black pepper
pinch cayenne pepper
pinch nutmeg
5 large eggs
1 cup shredded gruyere cheese
1 cup diced honey-baked ham (I just buy honey ham from my deli and chop it up)
chives chopped for garnish (optional)

Directions:
Preheat oven to 375 degrees.

Melt the butter in a large saute pan over medium heat and saute the leeks until they soften and begin to caramelize, stirring occasionally, 8 to 10 minutes. (Aren't leeks so pretty?)
Remove from the heat, cool and reserve.

Whisk the cream, milk, cornstarch, salt, pepper, cayenne, nutmeg and eggs in a large mixing bowl. Scatter the leeks evenly over the bottom of the crust. Top with the cheese and ham. Put your quiche on a large sheet tray and then pour the custard over the top (this way if it spills a little, you'll be okay). Place tray with quiche on it in the oven. 

Bake until the center is set and the crust is golden brown, 40 to 45 minutes. Let cool on a wire rack. Garnish with chives and serve warm or at room temperature. 


Enjoy!!

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