Crustless ham and cheese quiche with leeks
This crustless ham and cheese quiche with leeks comes together quickly and is perfect for any meal of the day! You won't miss the crust or the carbs, less work, and fewer calories! While you can switch up the add-ins to quiche the combination of ham, gruyere, and leeks in this recipe is melt in your mouth delicious!
Equipment
Ingredients
- 2 tablespoons unsalted butter
- 2 leeks white and light green parts split in halve and sliced thin
- ¾ cup heavy cream
- ¾ cup whole milk
- 1 tablespoon plus 1/2 tsp cornstarch
- 1 teaspoon Diamond kosher salt separated
- ¼ cracked black pepper
- ⅛ tsp of cayenne pepper
- ¼ tsp nutmeg
- 5 large eggs
- 1 cup shredded gruyere cheese
- 1 cup diced ham
Instructions
- Preheat oven to 375 degrees F. Spray a 9-inch baking dish with nonstick spray or coat with butter.
- Melt the butter in a large sauté pan over medium heat and sauté the leeks and sprinkle them with ½ teaspoon salt. Sauté leeks until they soften for about 8 to 10 minutes. Remove from heat and reserve.
- In a small bowl or liquid measuring cup, whisk together ¼ cup of the whole milk with 1 tablespoon plus 1/2 teaspoon of cornstarch until incorporated.
- In a medium-size bowl, whisk the cream, remainder of the milk, the cornstarch slurry, ½ teaspoon salt, pepper, cayenne, nutmeg, and eggs.
- Scatter the leeks on the bottom of a 9-inch greased pie plate. Top with cheese and ham. Pour the custard over the top and place it in the oven.
- Bake until the center is set and is golden brown, 40-45 mins.
- Let rest on wire rack for 10 minutes and serve warm.
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Notes
To Store. Refrigerate quiche in an airtight storage container for up to 4 days.
To Reheat. Rewarm leftovers in an oven-safe dish at 350 degrees F or gently in the microwave.
To Freeze. Cool baked quiche completely, then cover tightly with a couple of sheets of aluminum foil and freeze for up to 2 months. Thaw overnight, then bake at 350°F (177°C) for 20-25 minutes.
To make ahead: You can also fully assemble the unbaked quiche as directed up to 1 day in advance. Cover it tightly with plastic wrap and refrigerate. Let sit at room temperature for a few minutes, then bake as directed.
This recipe was inspired by Kelsey Nixon's Ham, Lee and Gruyere Quiche
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