Leek and Ham Quiche

It’s the smell that gets me first – buttery crust just starting to brown, something sweet and oniony softening underneath, warm custard bubbling at the edges. The kind of aroma that makes the kitchen quiet for a second… then everyone suddenly appears, nosing around the oven. This leek and ham quiche – or quiche au poireau et au jambon, if you’re feeling a bit French about it – is that kind of dish. Humble, sort of elegant, but mostly just delicious, and gentle too, in the way that only creamy eggs and softened leeks can be.

Why You’ll Crave It

• Flaky, crisp pastry paired with soft, creamy center (the contrast is just… right)
• The sweetness of leeks wrapped in savory ham makes it way more flavorful than it looks
• Great warm or cold – honestly, might be even better the next day
• Makes brunch feel kind of special without needing a hundred ingredients
• You can dress it up (Gruyère, anyone?) or keep it simple – it forgives a lot

The first time I made this for my family, I swore I’d save a slice for myself later… and somehow they polished off the whole thing before I got back to it. Still a bit bitter about that.

What You’ll Need

• 1 pie crust: store-bought is just fine, or use your go-to homemade one if you’re in the mood
• 2 medium leeks: pale green and white parts only, sliced thin – make sure to rinse them well (they hide a lot of grit!)
• 200g diced ham: smoked or plain, whatever makes you happy
• 3 large eggs: room temperature if you remember, helps with the texture
• 200ml heavy cream: thick and rich – adds the custardy feel
• 50ml whole milk: just enough to lighten the mix a little
• 1 tablespoon Dijon mustard: something sharp to cut all the softness – trust me, it works
• Salt & black pepper: to taste (but be light-handed if your ham is salty)
• Pinch of nutmeg: optional, but it wakes up the cream in a lovely way
• 150g grated cheese (optional): Gruyère is my favorite, but cheddar or Comté are both excellent

Easy How-To

Set the stage

Preheat your oven to 375°F (190°C). If your crust needs blind baking, do it first – poke it a few times, line with parchment, fill with weights and bake until lightly golden. That step makes all the difference between crisp and soggy bottoms (you know what I mean).

Sauté the leeks

In a skillet over medium heat, add a knob of butter and the sliced leeks. Stir gently, patiently, until they’re soft and fragrant – about 8 to 10 minutes. No need to rush. Add the diced ham and let it warm through for a couple more minutes. Set aside and let it cool down just a bit.

Whisk the custard

In a medium bowl, whisk together your eggs, heavy cream, milk, mustard, salt, pepper, and that tiny pinch of nutmeg. It should be smooth and pale yellow – it might smell eggy now, but don’t worry, it softens beautifully in the oven.

Fill the crust

Spoon the leek and ham mixture into the crust, scattering it fairly evenly. Sprinkle the cheese over top if you’re using it – and I usually do. Then pour the custard slowly on top, nudging the filling gently with a fork so everything settles in nicely.

Bake to golden

Slide the quiche into your preheated oven and bake for around 35–40 minutes. You’re looking for deeply golden edges, and the center should be just set with the tiniest little wobble. Don’t forget to breathe in – it smells… well, it smells like comfort.

Let it rest

Take it out of the oven and let it sit for at least 10 minutes. This helps everything settle, and makes it much easier to slice. Honestly, it tastes better when it’s not piping hot anyway – more mellow.

Good to Know

• Leeks *really* trap dirt inside – slice them first and rinse in a bowl of water, swishing them with your fingers to let all the grit sink
• If you’re short on time, skip blind baking, but your crust may get a little soggy – still tasty though
• Baking time can vary – a knife should come out mostly clean from the center; it continues to firm up as it cools

Serving Ideas

• Pair with a lightly dressed green salad and a glass of crisp white wine for a nap-threatening lunch
• Serve slices warm at brunch next to fruit and roasted potatoes – feels fancy but cozy
• Cut into small squares for a tea-time snack (a bit old-fashioned but charming)

Top Tricks

• If using store-bought crust, take it out of the fridge a good 20 minutes before working with it so it doesn’t crack
• Add a bit of grated cheese to the base (under the filling) before baking – it creates a lovely layer of flavor and helps seal the crust
• Let leftover quiche cool completely before wrapping it up – otherwise, condensation can make it soggy

Frequently Asked Questions

Can I make this quiche the day before?

Yes – in fact, I often do. Just bake it, let it cool completely, then refrigerate overnight. Reheat in a low oven or serve room temp. The flavor deepens a bit by the next day.

Do I need to use cream? Can I lighten it up?

You can swap the cream for whole milk or half-and-half, but keep in mind the custard won’t be quite as lush or silky. Still good, just different.

What’s a good mustard to use here?

I like Dijon – smooth, tangy, balanced. You could try whole grain mustard for a little texture and extra boldness.

Cheese seems optional – do I really need it?

You don’t need it at all, honestly. The quiche still has loads of flavor without. But a little Gruyère or cheddar adds depth and a faint sharpness that’s kind of addictive.

Is it freezer-friendly?

Yes it is. Let it cool all the way, wrap it tightly in foil or plastic wrap, and freeze. Reheat gently in the oven from frozen or thaw overnight first.