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

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.