Country Living (USA)
Crustless Ham-andLeek Quiche
WORKING TIME 20 minutes TOTAL TIME 1 hour, 10 minutes MAKES 8 servings 1 tablespoon olive oil,
plus more for pan
2 medium leeks, chopped
1 small onion, chopped
Kosher salt and freshly ground black
4 ounces thinly sliced deli ham,
torn into pieces
8 large eggs
1 cup crème fraîche
1 cup whole milk
1 tablespoon Dijon mustard 4 ounces Gruyère cheese, grated (about 1 cup) 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh parsley
1. Preheat oven to 325°F. Lightly oil a 2-quart baking dish.
2. Heat oil in a large skillet over medium heat. Add leeks and onion. Season with salt and pepper.
Cook, stirring occasionally, until tender, 6 to 8 minutes. Add ham; cook until liquid is evaporated,
2 to 3 minutes.
3. Beat together eggs, crème fraîche, milk, mustard, and
1/4 teaspoon each salt and pepper in a bowl. Fold in cheese, chives, parsley, and leek mixture; transfer to the prepared pan.
4. Bake until just set, 45 to 55 minutes. Let stand 5 minutes before serving.