Ham and leek quiches

Who doesn’t love quiche? Show of hands, please. Nobody? Thought so, because quiche is delicious! Quiches are hearty, great with any filling, and they’re delicious warm from the oven and cold the next day. And so easy! All you need is some pastry, some eggs, cheese, milk or cream, some filling, and an oven! When we make quiche for dinner, we tend to stuff it with a plethora of seemingly-random ingredients that normal quiches don’t usually have (trust me, though, when I say that a leek and shoarma quiche, spiced with curry powder, is absolutely delicious!) because that’s the beauty of them. They’re like giant, pastry-encased everything-but-the-kitchen-sink omelettes.

But what I always love the most about the way we make quiche? The pastry. We use puff pastry; it’s airy and buttery and less hard than a crust. It crumbles so nicely and almost melts on your tongue.


These small quiches were made in a large muffin tin. They’re about the size of a 1 cup measurement-cup, so the perfect size for a small meal with a salad on the side (or, if you’re like me and Tim, you omit the salad and just eat two) or as a hearty, delicious lunch in case you have leftovers! Not only do you get lots of crisp little pastry bites by overlapping the puff pastry squares, it gives your quiches a cute flower-like edge, and everyone knows that cuteness ups the deliciousness factor of any type of food by about ten thousand.

We filled them with leeks and ham cubes, but anything goes, really. We’ve also made them with shredded zucchini (just make sure you squeeze out as much liquid of the shredded zucchini as you can otherwise they might get soggy!) and salmon and broccoli florets also sounds delicious.


Ham and leek quiches (makes 5)


1 packet of puff pastry (ours come in 12×12 cm squares, 10 to a packet)

about 300 grams of leek (2 medium-sized ones)

150 grams of ham cubes

125 ml crème fraiche

2 eggs

90 grams of parmezan cheese

1 clove of garlic

salt and pepper


Preheat your oven to 225 °C and grease your muffin tin well, both inside the cups and around the rims. When using frozen puff pastry, lay them out to soften up and defrost.

Halve the leeks lengthwise and chop relatively fine. Quickly sauté the leeks and ham cubes until the leek is soft but hasn’t lost its bite. Set aside to let cool a bit.

In a mixing bowl, beat the eggs well and mix in the crème fraiche. Stir in the cheese and salt and pepper to taste. Add the leek and ham mixture to the bowl, squeeze in the garlic through a garlic press, mix well, and set aside.

When your puff pastry has softened, take two squares and place one on top of the other at an angle, creating an eight-pointed star. Place over the muffin tin cup and gently push down into the cup, lifting and easing it along with your fingers as you go, essentially creating a puff pastry cup. Poke some holes in the bottom and put in the oven to bake for 8 minutes.

Take the half-baked pastry out of the oven, gently push down the puffed-up pastry with the back of a spoon, and fill the cups with the mixture. Bake for another 20-25 minutes or until firm.


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