Country Living (USA)

Crust­less Ham-andLeek Quiche

- Food · Comfort Food · Fish Dishes · Cookies · Eggs · Vegetarian Recipes · Bacon · Fast Food · Healthy Food · Seafood · Baking · Cooking · Recipes · Pork · Meat · Healthy Living

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

pep­per

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.

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