You’ve heard of quiche, tried it maybe, but probably never thought you could make your own. Quiche isn’t solely for elegant brunch parties. It can (and should) be made in the same kitchen that has empty beer cans overflowing from the trashcan–your kitchen. Forget the misconceptions you have about this delectable dish and be prepared to receive accolades from roommates, significant others or whomever else you decide to bestow the honor of tasting this light, yet satisfying meal with.
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: About 70 minutes
Servings: 6
Ingredients:
1 pre-made pie crust (or you can make your own)
2 tablespoons butter
1 leek
3/4 cup chopped ham (deli slices are fine)
3/4 cup chopped bacon
3 eggs
6-oz block of gruyere cheese
3/4 cup half and half
1 1/2 teaspoons cornstarch
Nutmeg
Cayenne pepper
Salt and pepper
Photo by Veronique Huynh
Directions:
1. Preheat oven to 375°F.
Photo by Veronique Huynh
2. Roll out pie crust (if it isn’t prepackaged in a pie tin).
Photo by Veronique Huynh
Tip: If you don’t have a rolling pin use a wine bottle.
Photo by Veronique Huynh
Tip: Chill crust to prevent it from shrinking
3. Chop bacon and ham.
Photo by Veronique Huynh
4. Thoroughly rinse the leek to get out all of the dirt that gets trapped inside.
Photo by Veronique Huynh
5. Chop leek.
Photo by Veronique Huynh
6. Bake pie crust for ten minutes (this is called blind baking).
Tip: Prick the bottom of the crust with a fork to keep it from rising.
Photo by Veronique Huynh
7. While crust bakes, cook the bacon until browned and then add in the ham. Cook browned bacon and ham for 3 minutes on medium heat.
Photo by Veronique Huynh
8. Remove meat.
Photo by Veronique Huynh
9. Add 2 tablespoons of butter to pork fat left over in the pan and sauté leeks for 5 minutes or until tender.
Photo by Veronique Huynh
10. Grate cheese.
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11. Mix 3 eggs, 3/4 cup half and half, cheese, nutmeg, cayenne, corn starch, salt and pepper.
Tip: save a handful of cheese to top the mixture.
Photo by Veronique Huynh
12. Add the leeks and pork to wet mixture.
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13. Pour mixture into pie crust and top with left over cheese.
Tip: place pie on a baking sheet to prevent any spills.
Photo by Veronique Huynh
14. Bake for 25-30 minutes or until browned.
Photo by Veronique Huynh