Gorgeous Quiche Lorraine with Leek
These are the top reasons why we think you should make this recipe as soon as possible:
- gorgeous, brittle, buttery homemade dough
- light, juicy, moist, delicious filling made with eggs, leek, cream, ham, and cheese
- serve for breakfast, brunch, lunch, or dinner
- the perfect recipe to feed the crowd and great for weekends or special occasions
- refrigerate or freeze for later
Origin
Quiche Lorraine originates from France. It's a gorgeous pie made with buttery, brittle, savory dough. The filling is made with cream, eggs, and ham. It's one of those old (approximately 120-year-old) French classics that are truly divine and perfect for various occasions. You can efficiently serve Quiche cold or warm, but we prefer the latter.
Storing and freezing
Storing Quiche Lorraine is quick and straightforward. Feel free to store it in two ways.
Place the Quiche Lorraine into an airtight container. Keep in the fridge for up to 2 days. Reheat well before serving.
Freeze the Quiche Lorraine. Place the pie slices (or the whole quiche) in an airtight container or freezer bag and freeze for up to two months. Before serving, defrost and reheat well in the microwave or oven.
How to make Quiche Lorraine at home (video)
Check this quick video to master making Quiche Lorraine at home. This recipe video is made in collaboration with Tognana. We use their tableware and quiche pan in the video.
Next, make these delicious savory pies
- Wrinkly Cheese Pie (Guzvara)
- Spanakopita (Greek Spinach Pie)
- Puff Pastry Tomato Tart with Mozzarella
- Vegetable and Tuna Tart
- Asparagus and Ricotta Tart
METHOD
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make the dough
Add flour to a large bowl. Add the butter cut into cubes and a pinch of salt. Rub the butter and flour together using your fingertips to get a sand-like texture. Optionally, use a food processor. Add cold water and knead into a smooth dough, but don't overwork the dough. Place the dough into a freezer bag or clingfilm wrap and refrigerate for 30 - 60 minutes.
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ham and leek
Prepare the filling. Cut the ham into small 0.5 cm or 1/4-inch cubes. Clean the leek and cut it into cubes of the same size. Add oil to a skillet and place over medium heat. Add the ham and leek and cook for 6 - 8 minutes for the leek to soften. Remove from the heat and bring to room temperature.
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egg mixture
Beat the eggs in a large bowl. Add sour cream, heavy cream, salt, pepper, and nutmeg and beat with a whisk until combined.
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prepare the oven
Set a rack in the middle of the oven and preheat it to 200 °C or 390 °F (fan-assisted oven) or 210 °C / 410 °F (conventional oven). Prepare a 26 cm (10-inch) quiche pan.
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dough
Take the dough from the fridge. Dust the working surface and roll it out into a 30 cm x 30 cm (12-inch x 12-inch) rectangle. Transfer it to the prepared quiche pan. Prick all over with a fork and cut off any excess dough. Place it in the freezer for 15 minutes.
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bake the dough
Wrinkle the parchment paper and place it on top of the dough in the pan. Add dry beans or rice and place in the oven. Bake for 15 minutes at 200 °C or 390 °F (fan-assisted oven) or 210 °C / 410 °F. Remove the parchment paper with the beans, then bake for another 5 minutes.
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quiche
Remove the baked dough from the oven. Arrange half of the ham and leek filling at the bottom. Sprinkle with a third of the grated cheese. Add half of the egg mixture. Arrange the rest of the ham and leek filling on top. Sprinkle with a third of the grated cheese. Pour in the rest of the egg mixture and sprinkle with the rest of the cheese. Place in the oven on the middle rack and bake for 35 - 40 minutes at 190 °C / 375 °F or until the quiche is golden and delicious. Shaking the quiche should still be slightly jiggly in the center.
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serve
Cut the quiche into eight slices and serve with fresh seasonal salad. Optionally sprinkle with chopped chives.
