This easy ham and leek quiche recipe is filled with savoury ham, tender leeks, and a cheesy creamy custard in a flaky crust. Perfect for breakfast, brunch, or a light dinner, this quiche is delicious served hot or cold!
I'm very impressed with myself with how this ham and leek quiche comes out…and those of you who know me well, know that I don’t normally praise myself! My mum is the quiche maker…hers is AMAZING and we all love it! It’s very apt that her name is Lorraine, so her quiche is affectionately known as ‘quiche mum’ in our house instead of quiche Lorraine.
I’m not a pastry chef at all, certainly not from scratch. I’m happier using ready-rolled pastry for making sausage rolls or topping a pie. So, I put my brave pants on and decided to tackle making the pastry for this quiche! I looked at several different quiche recipes and knew I wanted to put leeks in it as I had some left in the fridge, along with some ham.
For some recipes, I had the ingredients for the pastry but not the filling. Eventually, I decided on 2 recipes, one that I had the pastry ingredients for, and one that I had most of the filling for…I just needed to change the type of cheese to use.
The end result is absolutely delicious, and it'll definitely be made again and again! The pastry is ‘melt in the mouth’ and not too thick.
Tips
- Vegetarian option - omit the ham and add extra veggies like mushrooms, spinach or peppers for a flavourful, veggie-packed quiche.
- Herbs - add fresh herbs like thyme, chives or parsley to the custard mixture for a subtle herbal note that will compliment the savoury ingredients in this ham and leek quiche.
FREQUENTLY ASKED QUESTIONS
Yes - you can make a crustless version by simply greasing a pie dish well and baking the filling directly in the dish. A crustless quiche is lighter and lower in carbs, perfect for a gluten-free option.
To prevent a soggy crust, blind-bake it for about 10 minutes before adding the filling. Place a sheet of baking paper over the crust, add pie weights or dried beans, and bake until lightly golden. This step keeps the crust firm and flaky.
Yes - this quiche is great for meal prep. You can make it a day in advance and keep it in the fridge. Reheat slices in the oven or air fryer or enjoy them cold, which makes it a perfect option for brunch or packed lunches.
To lighten up the quiche, use low-fat milk instead of cream and a crustless preparation. You can also add extra veggies like spinach, mushrooms, or peppers for a nutrient boost without adding many calories.
Ham and leek quiche pairs well with mixed greens, salads, or roasted potatoes. It’s also delicious with a slice of crusty bread and a dollop of sour cream or salsa on top.
Keep leftover quiche in an airtight container in the fridge for up to 3 days. Reheat individual slices in the oven at 160C fan for about 10 minutes, or until warmed through. Avoid microwaving, as it may make the crust soggy.
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How to make this Ham and Leek Quiche
Ingredients
For the pastry:
- 60g cornflour
- 150g plain, flour plus extra for dusting
- 5 tsp baking powder
- 1 pinch salt
- 150g unsalted butter, chilled and cut into pieces
- 30g cold water
For the filling:
- 1 tbsp olive oil
- 350g leeks, trimmed and cut into rings (approx. 5 mm thick)
- 4 large eggs
- 150g double cream (I use Elmlea to reduce the calories!)
- 0.5 tsp salt
- 0.25 tsp ground black pepper
- 100g mozzarella, grated
- 100g extra mature cheddar, grated
- 100g ham, cut into 1cm pieces
Instructions
- Preheat the oven to 200C/180C fan/gas 6 and place a baking tray (30cm x 40cm) onto the oven shelf.
- Place all pastry ingredients into a food processor and pulse until mixed together (approx. 20 seconds). Transfer the pastry onto a silicone bread mat or lightly floured work surface and shape it into a disc. Wrap the pastry in cling film and place it into the fridge for 45 minutes. Meanwhile, continue with the filling.
- Sweat the leeks – put the oil in a saucepan on a medium heat, add the leeks and turn the heat down so you only hear a gentle sizzle. Cover and sweat for 6 to 8 minutes until the leeks are soft and translucent – stir frequently.
- Place the pastry between 2 sheets of floured baking paper and roll out thinly (approx. 5mm thickness). Line the base and sides of a tart tin (24cm to 26cm) with the pastry and trim the edges.
- Whisk the eggs, then stir through the cream, salt, pepper, and grated cheeses.
- Spread the sweated leeks into the tart case, then scatter the chopped ham over the leeks.
- Carefully pour the cream and egg mixture into the tin and place it onto the heated baking tray. Bake for 30 to 35 minutes, or until firm and golden. Allow to cool slightly before serving.
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Ham and Leek Quiche
Ingredients
For the pastry:
- 60 g (½ cup) cornflour
- 150 g (1 ¼ cups) plain flour plus extra for dusting
- 0.5 tsp baking powder
- a pinch of salt
- 150 g (5.3 oz) unsalted butter chilled and cut into pieces
- 30 g (2 tbsp) cold water
For the filling:
- 1 tbsp olive oil
- 350 g (4 cups) leeks trimmed and cut into rings (approx. 5mm thick)
- 4 large eggs
- 150 g (¾ cup) double cream (I use Elmlea to reduce the calories!)
- 0.5 tsp salt
- 0.25 tsp freshly ground black pepper
- 100 g (⅞ cup) mozzarella grated
- 100 g (⅞ cup) extra mature cheddar grated
- 100 g (¾ cups) ham cut into 1cm pieces
Instructions
- Preheat the oven to 200C/180C fan/gas 6 and place a baking tray (30cm x 40cm) onto the oven shelf.
- Place all pastry ingredients into a food processor and pulse until mixed together (approx. 20 seconds). Transfer the pastry onto a silicone bread mat or lightly floured work surface and shape it into a disc. Wrap the pastry in cling film and place into the fridge for 45 minutes. Meanwhile, continue with the filling.
- Sweat the leeks – put the oil in a saucepan on a medium heat, add the leeks and turn the heat down so you only hear a gentle sizzle. Cover and sweat for 6 to 8 minutes until the leeks are soft and translucent – stir frequently.
- Place the pastry between 2 sheets of floured baking paper and roll out thinly (approx. 5mm thickness). Line the base and sides of a tart tin (24cm to 26cm) with pastry and trim the edges.
- Whisk the eggs, then stir through the cream, salt, pepper, and grated cheeses.
- Spread the sweated leeks into the tart case, then scatter the chopped ham over the leeks.
- Carefully pour the cream and egg mixture into the tin and place it onto the heated baking tray. Bake for 30 to 35 minutes, or until firm and golden. Allow to cool slightly before serving.
Notes
- Vegetarian option - omit the ham and add extra veggies like mushrooms, spinach or peppers for a flavourful, veggie-packed quiche.
- Herbs - add fresh herbs like thyme, chives or parsley to the custard mixture for a subtle herbal note that will compliment the savoury ingredients in this ham and leek quiche.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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