Ham and Leek Quiche
The end result is absolutely delicious...the pastry is ‘melt in the mouth’ and not too thick.
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 the pastry in cling film and place into the 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 to 10 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. 5 mm thickness). Line base and sides of a tart tin (24 to 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 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.
- 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!!
Notes
- 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!