Leek Parmesan and Ham Quiche
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Yield: 1, 9” quiche
Ingredients
1 recipe Flaky Pie Dough (recipe included)
3/4 cup (6 ounces) heavy cream
3/4 cup (6 ounces) whole milk
3 large eggs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon canola or vegetable oil
2 tablespoons (1/4 stick) unsalted butter
2 medium leeks, white and light green parts only, cut into 1/8” thick rounds
8 ounces ham, cut into 1/4-inch pieces
4 ounces grated Parmesan cheese
4 tablespoons Italian flat-leaf parsley, chopped
3/4 cup (6 ounces) heavy cream
3/4 cup (6 ounces) whole milk
3 large eggs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon canola or vegetable oil
2 tablespoons (1/4 stick) unsalted butter
2 medium leeks, white and light green parts only, cut into 1/8” thick rounds
8 ounces ham, cut into 1/4-inch pieces
4 ounces grated Parmesan cheese
4 tablespoons Italian flat-leaf parsley, chopped
Procedure
Preheat oven to 375°F and position rack in middle of oven.
1. Blind bake quiche shell: To a lightly floured work surface, place Flakey Pie Dough. Using a rolling pin and extra flour as needed, roll dough to an even 14” circle about 1/8” thick. Transfer dough round to 9” tart pan, fitting dough into edges and creating a decorative crust. Top pie crust with aluminum foil and fill with baking weights. Place tart pan on rimmed baking sheet and place in preheated oven. Bake until golden and the surface of the bottom crust is no longer shiny about 25 to 30 minutes. Remove baking sheet from oven and carefully lift foil, removing baking weights.
2. To a large mixing bowl add heavy cream, milk, and eggs, whisk to combine. Season with salt and pepper, whisk to combine, set aside.
3. To a non-stick skillet set over medium heat add oil and butter. When butter has melted and foaming has subsided, add leeks, stir while cooking until soft, about 4 minutes.
4. To par-baked tart shell, add leeks, ham, parmesan, and parley, top with cream mixture, and evenly distribute ingredients.
5. To bake: Transfer baking sheet to oven and bake until quiche is set, about 40 to 45 minutes. Remove quiche from oven and allow it to cool slightly before unmolding. Slice tart and serve room temperature or warm from the oven.
1. Blind bake quiche shell: To a lightly floured work surface, place Flakey Pie Dough. Using a rolling pin and extra flour as needed, roll dough to an even 14” circle about 1/8” thick. Transfer dough round to 9” tart pan, fitting dough into edges and creating a decorative crust. Top pie crust with aluminum foil and fill with baking weights. Place tart pan on rimmed baking sheet and place in preheated oven. Bake until golden and the surface of the bottom crust is no longer shiny about 25 to 30 minutes. Remove baking sheet from oven and carefully lift foil, removing baking weights.
2. To a large mixing bowl add heavy cream, milk, and eggs, whisk to combine. Season with salt and pepper, whisk to combine, set aside.
3. To a non-stick skillet set over medium heat add oil and butter. When butter has melted and foaming has subsided, add leeks, stir while cooking until soft, about 4 minutes.
4. To par-baked tart shell, add leeks, ham, parmesan, and parley, top with cream mixture, and evenly distribute ingredients.
5. To bake: Transfer baking sheet to oven and bake until quiche is set, about 40 to 45 minutes. Remove quiche from oven and allow it to cool slightly before unmolding. Slice tart and serve room temperature or warm from the oven.
Leek Parmesan and Ham Quiche
By Tested and perfected in the Sur la Table kitchen
Serves
Yield: 1, 9” quiche
Ingredients
1 recipe Flaky Pie Dough (recipe included)
3/4 cup (6 ounces) heavy cream
3/4 cup (6 ounces) whole milk
3 large eggs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon canola or vegetable oil
2 tablespoons (1/4 stick) unsalted butter
2 medium leeks, white and light green parts only, cut into 1/8” thick rounds
8 ounces ham, cut into 1/4-inch pieces
4 ounces grated Parmesan cheese
4 tablespoons Italian flat-leaf parsley, chopped
3/4 cup (6 ounces) heavy cream
3/4 cup (6 ounces) whole milk
3 large eggs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon canola or vegetable oil
2 tablespoons (1/4 stick) unsalted butter
2 medium leeks, white and light green parts only, cut into 1/8” thick rounds
8 ounces ham, cut into 1/4-inch pieces
4 ounces grated Parmesan cheese
4 tablespoons Italian flat-leaf parsley, chopped
Procedure
Preheat oven to 375°F and position rack in middle of oven.
1. Blind bake quiche shell: To a lightly floured work surface, place Flakey Pie Dough. Using a rolling pin and extra flour as needed, roll dough to an even 14” circle about 1/8” thick. Transfer dough round to 9” tart pan, fitting dough into edges and creating a decorative crust. Top pie crust with aluminum foil and fill with baking weights. Place tart pan on rimmed baking sheet and place in preheated oven. Bake until golden and the surface of the bottom crust is no longer shiny about 25 to 30 minutes. Remove baking sheet from oven and carefully lift foil, removing baking weights.
2. To a large mixing bowl add heavy cream, milk, and eggs, whisk to combine. Season with salt and pepper, whisk to combine, set aside.
3. To a non-stick skillet set over medium heat add oil and butter. When butter has melted and foaming has subsided, add leeks, stir while cooking until soft, about 4 minutes.
4. To par-baked tart shell, add leeks, ham, parmesan, and parley, top with cream mixture, and evenly distribute ingredients.
5. To bake: Transfer baking sheet to oven and bake until quiche is set, about 40 to 45 minutes. Remove quiche from oven and allow it to cool slightly before unmolding. Slice tart and serve room temperature or warm from the oven.
1. Blind bake quiche shell: To a lightly floured work surface, place Flakey Pie Dough. Using a rolling pin and extra flour as needed, roll dough to an even 14” circle about 1/8” thick. Transfer dough round to 9” tart pan, fitting dough into edges and creating a decorative crust. Top pie crust with aluminum foil and fill with baking weights. Place tart pan on rimmed baking sheet and place in preheated oven. Bake until golden and the surface of the bottom crust is no longer shiny about 25 to 30 minutes. Remove baking sheet from oven and carefully lift foil, removing baking weights.
2. To a large mixing bowl add heavy cream, milk, and eggs, whisk to combine. Season with salt and pepper, whisk to combine, set aside.
3. To a non-stick skillet set over medium heat add oil and butter. When butter has melted and foaming has subsided, add leeks, stir while cooking until soft, about 4 minutes.
4. To par-baked tart shell, add leeks, ham, parmesan, and parley, top with cream mixture, and evenly distribute ingredients.
5. To bake: Transfer baking sheet to oven and bake until quiche is set, about 40 to 45 minutes. Remove quiche from oven and allow it to cool slightly before unmolding. Slice tart and serve room temperature or warm from the oven.