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.
(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
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)
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.