Learn how to make this delicious ham and gruyere cheese quiche!
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1061 per serving
- 2 tablespoons unsalted butter
- 2 large leeks, white and light green parts chopped
- 3/4 cup heavy cream
- 3/4 cup whole milk
- 1 tablespoons cornstarch
- 1/2 teaspoons kosher salt
- 1/4 teaspoons cracked black pepper
- teaspoons cayenne pepper
- teaspoons nutmeg
- 5 large eggs
- 1 cup shredded gruyere cheese
- 1 cup honey-baked ham, diced
- 1 prepared pie crust shell
Melt the butter in a large saute pan over medium heat and saute the leeks until they soften and begin to caramelize, stirring occasionally, 8 to 10 minutes. Remove from the heat, cool and reserve.
Whisk the cream, milk, cornstarch, salt, pepper, cayenne, nutmeg and eggs in a large mixing bowl. Scatter the leeks evenly over the bottom of the crust. Top with the cheese and ham. Pour the custard over the top and place in the oven on a large sheet tray.
Bake until the center is set and the crust is golden brown, 40 to 45 minutes. Let cool on a wire rack. Serve warm or at room temperature.