The Best Quiche You Will Ever Make
The story behind this Quiche. Almost every Saturday, my husband and I would walk to our quaint downtown to have coffee and some quiche at the most adorable little coffee shop. The owner was trained in Paris so he knew how to make the perfect cappuccino & the perfect quiche, it was so rich it was almost a custard. One day we went to walk into the shop and the door was locked and a sign was on his door that he would no longer be in buisness. No warning. My husband I immediately started to have withdrawals. What would we do now? What would we eat on the weekends?
I set out to find the perfect recipe, through much trial and error and many taste tests this one was created! I took ideas from many other recipes so I didn’t invent it, but I changed it so much it became my own. I’ve heard it said that a recipe becomes your own, when you can make it without the recipe and then you feel comfortable to add and delete ingredients so it tastes like you prefer.
9 inch pie plate ( not deep dish, just regular)
Mixer ( not necessary, you can use a whisk, but a mixer will save time!)
Food Processor ( not necessary, but will save time!)
- 1 round of refrigerated pie dough for a 9-inch pie
- ¾ lb leeks (about 3 medium; white and pale green parts only)
- 2 tablespoons unsalted butter
- ¼ lb thinly sliced smoked ham
- 3 oz Gruyère, coarsely grated (1 cup)
- 3 oz Italian Fontina, coarsely grated (1 cup)
- 3 oz whole-milk mozzarella, coarsely grated (1 cup)
- 3 large eggs
- ⅛ teaspoon freshly grated nutmeg
- ¼ teaspoon black pepper
- two 8-oz containers crème fraîche (from )
- Look at the photos in this blog post for the instructions!
Here is a visual of the different types of Cheeses
I have never in my life heard of this until I read about it in a quiche recipe! It is French and pronounce “cream fresh”. I think I found the magic ingredient in the quiche my husband and I loved!
OK back to directions: Thaw your pie crust. I do not pre-bake it for this recipe. Once you press crust into the pie plate line the bottom with the ham. 1/4 lb. of thinly sliced ham is about 5 pieces.
Above is also a picture of a leek in case you have never cooked with one.
Two of the above cheeses do not come shredded…I know ughh…this is where a food processor becomes your favorite kitchen appliance. I get 2 quiches out of these blocks. In case I use them for something else here is a tip on how to store them in your fridge: Just put it in a ziplock and cut out the name from the original wrapper!
Now toss all the cheeses together and place them over the ham.
Cut the leek in 1/2 inch pieces like this:
After you get them all cut you will notice that some leeks still have dirt trapped inside the folds. So what you want to do next is place them in a bowl of cold water and swish them around with your fingers to release the dirt:
Stir them until tender,
Now spread the leeks over the cheese:
is your mouth already watering?
With your mixer, mix the eggs , nutmeg & pepper.
Add the Creme’ Fraiche ( it’s spelled so much fancier than it is pronouced!) until smooth. Now, add only half of the egg mixture to the quiche. Patiently let it seep down and evenly spread it. Right about now, you may be grumbling my name under your breath because it does not look like it is going to fit in the pie plate….just wait…….
Phew it all fit! ok…now that we are speaking again ;)…
Put the quiche on a baking sheet and pop it in the oven. Set the timer for 1 hour and 30 min. The quiche will be wobbly in the middle, but not wet. It will set more as it cools. I just made this today for a dinner I am going to in 2 days. Yes, it is that good, it can be served at a dinner party! Seriously your friends and family will think you really stopped at a restaurant and picked this up. So, I am going to cool it completely, wrap it in saran wrap, then foil and put it in the fridge. Just before the dinner party I will pop it back in the oven on 350* for about 15 minutes! You can do this up to 3 days before you serve it. Enjoy!
If you tried this recipe, let me know how it turned out!
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