With September coming to an end, we’re saying goodbye to Summer and saying hello to our daily routines. If you’re anything like me and get bored of the same old sandwich for lunch everyday, I have just the treat for you! I’m sharing a quick and delicious recipe that incorporates some of my favourite foods into a dish that is anything but a sandwich to add a little variety to my lunchbox. And with sweater weather on the way, there is seriously nothing better than pie!
I don’t care if it’s sweet or savoury, that flakey, butter, crispy crust gets me.. every time! This Smoked Ham and Leek Quiche is a keeper, perfect for baking on the weekends and to add to your meal prep for the week ahead! You’ll thank me later. 😉
I love the combination of caramelized leeks (or onion), Swiss cheese and smokey ham. The flavours are just so warm and comforting as we approach the cooler months!
Here is your Grocery List:
- duBreton Organic Sliced Smoked Ham
- 1 pie crust (homemade or frozen is fine)
- Swiss cheese
- 1 leek
- creme fraiche
- whole milk
- heavy cream
- cayenne pepper
Since discovering duBreton, it’s now a staple in my home! I love that their pork is certified humane, raised without antibiotics, contains no nitrites or preservatives, is organic and gluten-free! I mean, what more can you ask for. The smokiness of the ham pairs SO well with the caramelized leeks and Swiss cheese, I know you guys will be making this quiche again and again! I know I will.
Let’s make this Smoked Ham and Leek Quiche!
Feel free to use whatever pie crust your heart desires. I always thought making pie dough was a hassle because I can never get the ratios right and the dough never comes together. UNTIL I discovered this pie crust recipe, I promise you this is the only pie crust recipe your will ever need. Sweet or savoury, this dough’s got your back! I always make a big batch and freeze my own for later use because you always need to be prepared! You know, in case of pie-emergencies.
Blind baking the crust will ensure the crust is deliciously crisp and not soggy! I added a heavy hand of Swiss cheese to the bottom of the quiche because everything is better with more cheese, followed by my new favourite, caramelized leeks and the duBreton smoked ham. Seriously this combination is addictive!!
I hope you enjoy smokiness of the duBreton ham, the sweetness of the caramelized leeks and the nuttiness from the Swiss cheese. If I had any slices left, I’d share it with you but.. I guess you’ll just have to make it and see for yourselves
Smoked Ham, Leek and Swiss Cheese Quiche
Delicious smoked ham, caramelized leeks and Swiss cheese quiche in a buttery, flakey crust.
- 1 pie crust fresh or frozen
- 5 large eggs room temperature
- 3/4 cup heavy cream
- 3/4 cup whole milk
- 2 tbsp creme fraiche
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp freshly grated nutmeg
Caramelized Leeks and Ham
- 1 medium leek
- 1 package duBreton Smoked Ham diced
- 1 tbsp olive oil
- 2 tbsp butter
- 1 tsp salt
- 1/4 tsp pepper
- 1 cup Swiss cheese grated
Preheat oven to 425F.
Roll out the pie crust to about 1/4 inch thick and press the dough into the quiche pan and up the sides. Trim the excess dough, leaving about 1 cm all the way around. Tuck the edges into the pan and press the dough into the edges.
Chill dough for 15-20 minutes.
Crumple up a square piece of parchment paper and carefully line the pie dough. Next add some weight, I used rice but you can also use dried beans or pie weights. Bake on a baking sheet for 10 minutes, remove the weights and bake for about 4-5 minutes.
Set aside and let cool.
In a sauce pan on medium high heat, add 1 tablespoon of olive oil and 2 tablespoons of butter. Add the leeks and sauté until caramellized, about 5-8 minutes. Add the duBreton smoked ham and toss to warm. Set aside.
In a large bowl, whisk together the eggs, whole milk, heavy cream, creme fraiche, salt, pepper, cayenne and nutmeg. Transfer to a measuring cup for easy pouring.
Baking the quiche
PLayer 3/4 of the cheese on the base of the quiche. Next, layer with the duBreton smoked ham and caramelized leeks. Pour about half the egg mixture into the pan. Transfer the quiche pan on a baking sheet into the oven and pour the remaining egg mixture into the pan.
Bake for 40-50 minutes until the quiche is lightly golden, sides are set and the centre is still a little jiggly.
Cool for 1 hour before serving.
Trying to make duBreton #BetterChoices when it comes to homemade meals! Would you guys make the switch to organic, hormone, nitrite and preservative-free pork?
Check out www.dubreton.com for more details, products, delicious recipes!
Happy baking you guys!
Thanks to duBreton for sponsoring this post. All opinions and suggestions are 100% my own.