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Prosciutto, leek & cheese quiche

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Spray a springform cake tin with oil and line the base and a small part of the sides with pastry. Prick all over with a fork and put a piece of foil inside, pressing into the sides and covering all the pastry. Then fill up to halfway with the dried beans and cook in the oven until just set. When ready, carefully remove the foil with the beans and set aside to use another day, tightly wrapped.
  • While the pastry is blind baking, heat a little oil and the butter in a heavy-bottomed pan and gently sauté the leeks until tender, stirring now and again and adding a little water if needed. Then drain well in a sieve.
  • Whisk the eggs with ½ cup grated cheese, the cream and a little salt and ground pepper in a large bowl.
  • Add the leeks and prosciutto. Stir until well combined. Then spoon the mixture into the pie shell. Smooth the top, scatter more grated cheese over and cook in the oven for about 20 mins until just a bit wobbly in the centre.
  • Set the quiche aside to rest for 5 mins. Then cut into wedges and serve with a simple salad on the side.

Ingredients

  • cooking oil spray
  • 2-3 puff or shortcrust pastry sheets
  • dried beans or rice
  • olive oil
  • a knob of butter
  • 1-2 leeks, well washed & finely sliced
  • 2 large eggs
  • 1 cup grated tasty (or gruyere) cheese
  • ¾ cup cream
  • sea salt & freshly ground pepper
  • 4-6 slices prosciutto, shredded

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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