Leek Gruyere Quiche recipe

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Ingredients

1 ½ cups all-purpose flour
5 tablespoons cold unsalted butter
1 large egg
1 pinch salt
1 tablespoon cold water, or as needed
1 tablespoon extra-virgin olive oil
2 leeks, white parts only, thinly sliced
4 eggs
9 ounces creme fraiche
¾ cup grated Gruyere cheese
½ cup grated Emmentaler cheese
⅓ cup cubed fully cooked ham
freshly ground white pepper
1 pinch ground nutmeg

Nutrition Info

429.6 calories
carbohydrate: 22.6 g
cholesterol: 204.2 mg
fat: 32 g
fiber: 1.1 g
protein: 14.7 g
saturatedFat: 17.8 g
servingSize: -
sodium: 226.3 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine flour, butter, 1 egg, and salt in a bowl. Knead together with your hands, adding as much water as needed, in small amounts, to create a smooth dough. Shape dough into a ball, flatten, and wrap in plastic wrap. Refrigerate for at least 30 minutes.

  2. Preheat the oven to 400 degrees F (200 degrees C). Grease a 10-inch springform pan.

  3. Heat olive oil in a skillet and cook leeks over medium heat until translucent, about 5 minutes.

  4. Remove dough from fridge. Dust a work surface with flour and roll out dough into a circle about 1 inch larger than the springform pan. Fold carefully in half, lift up, and unfold over the pan. Press over the bottom and 1 inch up the sides.

  5. Whisk 4 eggs and creme fraiche in a bowl. Stir in leeks, Gruyere cheese, Emmentaler cheese, and ham. Season with white pepper and nutmeg. Pour over the crust and spread evenly with the back of a spoon.

  6. Bake in the preheated oven until filling is set, about 30 minutes.

Recipe Yield

1 10-inch quiche

Recipe Note

When I make this quiche for guests, I double the recipe and make one quiche as written and another one without the ham for vegetarians.

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