I was very impressed with myself with how this ham and leek quiche turned 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 was looking at several different quiche recipes a couple of weekends ago and knew I wanted to put leeks in it as I had some left in the fridge, along with some ham. The difficulty at the moment is having the right ingredients due to the COVID 19 pandemic.
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 was absolutely delicious, and I’ll definitely make it again. The pastry was ‘melt in the mouth’ and not too thick.
Tip
- One problem I did encounter…and it wasn’t a big problem in the grand scheme of things…my tart case is just a bit too shallow so I wasted some of the pastry and then wasn’t able to get quite all of the filling in….I did push it to the limit though!! While it was in the oven cooking I went straight onto Amazon and ordered another tart case…a deeper one this time for the next time I make it!
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:
- 100g mozzarella grated
- 100g extra mature cheddar grated
- 350g leeks trimmed and cut into rings (approx. 5 mm thick)
- 1 tbsp olive oil
- 150g double cream – we use Elmlea to reduce the calories
- 4 large eggs
- 100g ham cut into 1 cm pieces
- 25 tsp ground black pepper
- 5 tsp salt
Instructions
- Preheat oven to 180C fan and place a baking tray (30 x 40 cm) onto the oven shelf.
- Place all pastry ingredients into a food processor and pulse until mixed together (approx. 20 seconds). Transfer pastry onto a silicone bread mat or lightly floured work surface and shape into a disc. Wrap pastry in cling film and place into refrigerator 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 5-10 minutes until the leeks are soft and translucent – stir frequently.
- Place pastry between 2 sheets of floured baking paper and roll out thinly (approx. 5 mm thickness). Line base and sides of a tart tin (24-26 cm) with pastry and trim edges.
- Whisk the eggs, then stir through the cream, pepper, salt, and grated cheese.
- Spread the sweated leeks into the tart case, then scatter the chopped ham over the leeks.
- Carefully pour the cream and egg mixture into tin and place onto heated baking tray. Bake for 30-35 minute or until firm and golden. Allow to cool slightly before serving.
- Finally…enjoy – we certainly did! We had it one night warm with baby potatoes, salad and David’s mums homemade beetroot chutney and another day for lunch with salad, more of the beetroot chutney and some tomatoes and mozzarella…yum!!
Ham and Leek Quiche
Ingredients
For the pastry:
- 60g cornflour
- 150g plain flour plus extra for dusting
- 0.5 tsp baking powder
- 1 pinch salt
- 150g unsalted butter chilled and cut into pieces
- 30g cold water
For the filling:
- 100 g mozzarella grated
- 100 g extra mature cheddar grated
- 350 g leeks trimmed and cut into rings (approx. 5 mm thick)
- 1 tbsp olive oil
- 150 g double cream we use Elmlea to reduce the calories
- 4 large eggs
- 100 g ham cut into 1 cm pieces
- 0.25 tsp ground black pepper
- 0.5 tsp salt
Instructions
- Preheat oven to 180C fan and place a baking tray (30 x 40 cm) onto the oven shelf.
- Place all pastry ingredients into a food processor and pulse until mixed together (approx. 20 seconds). Transfer pastry onto a silicone bread mat or lightly floured work surface and shape into a disc. Wrap pastry in cling film and place into refrigerator 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 5-10 minutes until the leeks are soft and translucent – stir frequently.
- Place pastry between 2 sheets of floured baking paper and roll out thinly (approx. 5 mm thickness). Line base and sides of a tart tin (24-26 cm) with pastry and trim edges.
- Whisk the eggs, then stir through the cream, pepper, salt, and grated cheese.
- Spread the sweated leeks into the tart case, then scatter the chopped ham over the leeks.
- Carefully pour the cream and egg mixture into tin and place onto heated baking tray. Bake for 30-35 minute or until firm and golden. Allow to cool slightly before serving.
- Finally…enjoy – we certainly did! We had it one night warm with baby potatoes, salad and David’s mums homemade beetroot chutney and another day for lunch with salad, more of the beetroot chutney and some tomatoes and mozzarella…yum!!
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