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Ham, Leek & Cheese Quiche

A refined, cozy classic for Sunday gatherings.

A Quiche Worth Staying Home For

There’s something timeless about a well-made quiche—golden crust, tender leeks, smoky ham, and that luxurious Gruyère that melts into every bite.

This Ham, Leek & Cheese Quiche is elegant enough for a brunch table, comforting enough for Sunday dinner, and sturdy enough to make ahead for a busy week. It’s the kind of recipe Diane would pull out when people she loves are coming over—unpretentious, reliable, and always delicious.

Whether you serve it warm with a simple fruit plate or slice it cold from the fridge the next day, it never disappoints.

Ham, Leek & Cheese Quiche Recipe

Ingredients

For the Crust

• 2 2/3 cups flour

• 1/2 teaspoon kosher salt

• 1/2 cup cold butter, cut into 1/2-inch pieces

• 6 ounces cold cream cheese, cut into 1/2-inch pieces

• 1 egg, cold

• 2 egg yolks, cold

• 2 teaspoons cider vinegar

For the Filling

• 2 tablespoons butter

• 2 leeks (white and light green parts only), halved and thinly sliced, well washed

• 1 teaspoon salt

• 1/2 teaspoon ground pepper

• 1 1/2 cups diced cooked ham

• 8 large eggs

• 2 1/2 cups half-and-half

• Freshly grated nutmeg (to taste)

• 2 cups shredded Gruyère cheese

Instructions

Prepare the Crust

1. Preheat the oven to 425°F.
2. In a food processor, combine flour and salt. Pulse with cold butter until the mixture resembles coarse pebbles. Add cream cheese, egg, egg yolks, and vinegar; pulse just until the dough comes together.
3. Pat into a rectangle, wrap, and refrigerate for 1 hour.
4. Roll out dough on a floured surface or parchment to fit a 9- or 9½-inch springform pan. Fold dough in half, place in the pan, and gently smooth out so the thickness is even. Trim edges. Poke with a fork, line with parchment paper, and fill with baking weights.
5. Bake for 20 minutes, remove weights, and bake for another 10–12 minutes. Cool completely before filling.

Make the Filling

1. Reduce oven temperature to 325°F.
2. In a large skillet, melt butter over medium heat. Add leeks, salt, and pepper. Cook until tender, about 10 minutes. Stir in the diced ham and cook for another 2–3 minutes. Remove from heat and cool slightly.
3. In a large bowl, whisk together eggs, half-and-half, and a pinch of nutmeg.
4. Sprinkle half of the Gruyère cheese over the cooled crust. Add the leek and ham mixture. Pour the egg mixture on top, then finish with the remaining cheese.
5. Bake for 1 hour 30 minutes to 2 hours, or until a thin knife inserted in the center comes out clean. The quiche will be slightly soft but will continue to set as it cools. Avoid overbaking—overcooking can make the texture dry.
6. Cool in the pan for 10 minutes before removing the springform and serving.

Variations

This recipe adapts beautifully—try swapping ingredients for a new twist:

• Asparagus & Leek for spring

• Bacon & Swiss Chard for something hearty

• Sun-Dried Tomato & Spinach for a colorful brunch

• Mushroom & Shallot for a rich, earthy version

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