Gruyère, ham & leek quiche

Serves 6

A classic quiche with a gourmet twist. Gruyère and ham make a dream pairing—rich, savoury and full of depth—while sautéed leeks add a delicate sweetness. This is a no-fuss recipe made with shop-bought pastry. Delicious warm or cold, it’s ideal for easy entertaining or summer picnics with flair.

 

1 leek, rinsed and finely chopped
Salt & cracked black pepper, to season
1 x 280g sheet of shortcrust pastry, defrosted if frozen
100ml crème fraîche
150ml cream
4 eggs, well beaten
1 pack of Bearfield’s Deli Ham, cut into squares
60g Gruyère, grated, plus extra for the top

 

To serve

Mixed salad leaves

 

  1. Gently line a 20-22cm loose-bottomed tart tin with the pastry sheet. Trim the edges as neatly as possible so it sits slightly above the tin; this way, if it shrinks, it won’t go below the level of the tin. Press the pastry into the flutes. Prick the base all over with a fork and place in the freezer for 10 minutes.
  2. Meanwhile, sauté the leeks by heating the oil in a large pan over a medium heat. When hot, add a drop of oil, the leeks and a pinch of salt, and cook for 5-8 minutes, stirring occasionally until softened. Remove from the pan to cool.
  3. Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6 and place a baking tray in the oven. To blind bake the pastry, line the pastry case with parchment paper – shiny side down – and fill with baking beans, dried beans or rice. Place on the hot baking tray and cook for 15 minutes.
  4. Take the pastry out of the oven, discard the paper and baking bean, place the tin back in the oven and bake for another 5-10 minutes until the pastry is golden brown.
  5. To prepare the filling, mix the crème fraîche and cream until combined. Beat in the eggs and season with salt and black pepper. Fold in the Bearfield’s Deli Ham, sautéed leeks and cheese.
  6. Pour the egg mixture into the pastry case, and scatter more cheese on top. Reduce the temperature to 190 ̊C/170 ̊C fan/gas mark 5 and bake for 25 minutes until the quiche is golden and the filling has set.
  7. Serve alongside mixed salad leaves and baby plum tomatoes.