Ham, Leek, And Three-Cheese Quiche
Serves: 2
Dallas Effertz
1 January 1970
Based on User reviews:
40
Spice
44
Sweetness
59
Sourness
37
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
Prebake pie dough in pie plate according to package instructions, then remove from oven and reduce temperature to 350°F
2
Meanwhile, halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well in a bowl of cold water, agitating leeks
3
Lift out and drain leeks in a colander and pat dry
4
Melt butter in a 10-inch heavy skillet over moderately low heat and cook leeks, stirring occasionally, until very tender, 8 to 10 minutes
5
Line warm pie shell with sliced ham, overlapping layers as necessary to cover bottom and side of pie shell completely
6
Toss cheeses together and sprinkle evenly into pie shell (do not pack cheese), then spread leeks evenly on top of cheese
7
Whisk together eggs, nutmeg, and pepper until combined well, then whisk in crème fraîche until smooth
8
Carefully pour half of custard on top of pie filling, gently moving cheese with a spoon to help custard disperse evenly
9
Slowly add remaining custard in same manner
10
Cover pie loosely with foil, gently folding edges over crust (keep foil from touching top of cheese mixture) and transfer to a baking sheet
11
Bake until center of filling is puffed and set (center will be slightly wobbly but not liquid), about 1 1/4 to 1 1/2 hours
12
Cool on a rack at least 20 to 30 minutes before serving (filling will continue to set as it cools)
13
Serve warm or at room temperature
14
Prebake pie dough in pie plate according to package instructions, then remove from oven and reduce temperature to 350°F
15
Meanwhile, halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well in a bowl of cold water, agitating leeks
16
Lift out and drain leeks in a colander and pat dry
17
Melt butter in a 10-inch heavy skillet over moderately low heat and cook leeks, stirring occasionally, until very tender, 8 to 10 minutes
18
Line warm pie shell with sliced ham, overlapping layers as necessary to cover bottom and side of pie shell completely
19
Toss cheeses together and sprinkle evenly into pie shell (do not pack cheese), then spread leeks evenly on top of cheese
20
Whisk together eggs, nutmeg, and pepper until combined well, then whisk in crème fraîche until smooth
21
Carefully pour half of custard on top of pie filling, gently moving cheese with a spoon to help custard disperse evenly
22
Slowly add remaining custard in same manner
23
Cover pie loosely with foil, gently folding edges over crust (keep foil from touching top of cheese mixture) and transfer to a baking sheet
24
Bake until center of filling is puffed and set (center will be slightly wobbly but not liquid), about 1 1/4 to 1 1/2 hours
25
Cool on a rack at least 20 to 30 minutes before serving (filling will continue to set as it cools)
26
Serve warm or at room temperature