Ham, Leek, and Three-Cheese Quiche

READY IN: 1hr 5minsYIELD: 1 quiche


  • 1sheet of 9-inch pie dough, refrigerated
  • 34 lbleek, about 3 medium, white and pale green parts
  • 2tablespoonsbutter, unsalted
  • 14 lbsmoked ham, thinly sliced
  • 1cupgruyere cheese, coarsely grated
  • 1cupFontina cheese, coarsely grated
  • 1cupmozzarella cheese, coarsely grated
  • 3eggs
  • 18 teaspoonnutmeg, freshly grated
  • 14 teaspoonpepper
  • 1 34 cupscreme fraiche, from two 8 oz containers

    Serving Size: 1 (200) g

    Servings Per Recipe:8

    Calories: 551.1

    Calories from Fat 404 g 73 %

    Total Fat 44.9 g 69 %

    Saturated Fat 23.8 g 119 %

    Cholesterol 200 mg 66 %

    Sodium 683.4 mg 28 %

    Total Carbohydrate18.7 g 6 %

    Dietary Fiber 1.6 g 6 %

    Sugars 2.2 g 8 %

    Protein 19.4 g 38 %


  • Use a 9-inch pie plate. Prebake pie dough in pie plate according to package instructions, then remove from oven and reduce temperature to 350 degrees.
  • Meanwhile, halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well in a bowl of cold water, agitating leeks. Lift out and drain leeks in a colander and pat dry. Melt butter in a 10-inch heavy skillet over moderately low heat and cook leeks, stirring occasionally, until very tender, 8 to 10 minutes.
  • Line warm pie shell with sliced ham, overlapping layers as necessary to cover bottom and side of pie shell completely. Toss cheeses together and sprinkle evenly into pie shell (do not pack cheese), then spread leeks evenly on top of cheese.
  • Whisk together eggs, nutmeg, and pepper until combined well, then whisk in creme fraiche until smooth.
  • Carefully pour half of custard on top of pie filling, gently moving cheese with a spoon to help custard disperse evenly. Slowly add remaining custard in same manner. Cover pie loosely with foil, gently folding edges over crust (keep foil from touching top of cheese mixture) and transfer to a baking sheet.
  • Bake until center of filling is puffed and set (center will be slightly wobbly but not liquid), and 1 1/4 to 1 1/2 hours. Cool on a rack at least 20 to 30 minutes before serving (filling wll continue to set as it cools).
  • Quiche can be made 3 days ahead and cooled completely, uncovered, then chilled, wrapped in plastic wrap. Reheat quiche (uncovered) in a 350 degree oven until warmed through, about 15 minutes.
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