Smoked Ham, Leek and Gruyere Quiche

By kayjayjohnson

Ingredients

• 1 refrigerated rolled pie crust
• 2 teaspoon(s) olive oil
• 2 medium leeks (white and light green parts only), chopped
• Kosher salt and pepper
• 2 teaspoon(s) fresh thyme
• 4 large eggs
• 3/4 cup(s) sour cream
• 1/2 cup(s) whole milk
• 1 tablespoon(s) Dijon mustard
• 1/4 teaspoon(s) freshly grated nutmeg (optional)
• 4 ounce(s) Gruyère or Swiss cheese, grated (1 cup)
• 4 ounce(s) thinly sliced smoked deli ham

Details

Adapted from womansday.com

Preparation

Step 1

Heat oven to 425°F. Fit the pie crust into and up the sides of a pie plate; fold the edge of dough underneath itself to create a thicker 1/2-in. border that rests on the lip of the pie plate and crimp as desired. Place on a rimmed baking sheet and bake until lightly golden, 12 to 15 minutes. Remove and reduce oven to 375°F.

Meanwhile, heat the oil in a large skillet over medium heat. Add the leeks and 1/4 tsp each salt and pepper and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the thyme and remove from heat.

In a large bowl, whisk together the eggs, sour cream, milk, mustard, 1/4 tsp each salt and pepper, and nutmeg, if using. Stir in the leek mixture and Gruyère.

Lay the ham in the bottom and up the sides of the baked pie shell. Pour in the egg mixture and bake until just set and a knife inserted in the center comes out clean, 35 to 40 minutes. Let rest for 5 minutes before serving.