My blog has moved!

You should be automatically redirected in 6 seconds. If not, visit
and update your bookmarks.

Monday, December 15, 2008

our little secret: easy but impressive leek & ham quiche

ham and leek quiche

If you're having dinner guests on fairly short notice, or want to prepare an easy make-ahead brunch that won't require a lot of fuss while you visit with your out of town guests, let me tell you about this quiche. Growing up, it was always my mom's staple "fancy" food - we made it for Christmas Eve, New Year's, and other festive occasions. Precisely because it can be made ahead (even baked the day before), you never have to follow the recipe exactly, it uses up odds and ends of cheese left over from other recipes in your cheese drawer, and it's impressive enough on a plate. The basic premise is some meat (optional), some vegetable (optional) plus some cheese(s), and several eggs mixed with half-and-half. I made a double batch of leek confit (remember how good it was in Molly Wizenberg's leek tart?), and used up a little fresh mozzarella, fontina & gruyere I had on hand, with a few slices of ham. Perfect.

Grocery list: one pre-made pie crust - the kind you can roll out, not frozen in a tin (or, make your own), 4 eggs, 3/4 cup half-and-half, 3 cups total shredded cheese (I used about one cup each gruyere, fontina and mozzarella), 3 ounces sliced ham, 1-2 cups leek confit. You could also saute mushrooms and/or onions to use in place of the leeks - cook them for about 10 minutes until tender, then allow to cool to room temperature before assembling quiche.

leek confit ham cheese

Roll out the crush into a pie dish. Spread 1 cup of cheese on the bottom, followed by diced ham. Evenly distribute leeks (or the mushroom/onion mixture).

ham leek gruyere fontina

Sprinkle the remaining cheese over the ham and leeks. Whisk eggs and half-and-half with salt and pepper, then pour over the filling. Bake at 350 degrees for 60-75 minutes, or longer.

ham and leek quiche baked

Quiche is done when you can gently shake the sides of the pan and the inside giggles without appearing liquid-y. Allow to cool for at least 20 minutes before you slice it. The eggs will continue to cook during this period, and the inside will firm up, so don't cut too early or your quiche slices will look messy.

No comments: