Ham & Leek Quiche

How to Make

• For the Crust

• Step 1: Preheat the oven to 375 degrees F.

• Step 2: Pulse together the flour and salt in a food processor.

• Step 3: Add the chilled butter and pulse just until the butter is evenly distributed throughout. Add the sour cream and continue to pulse 2 to 4 more times until just incorporated.

• Step 4: Add 2 tablespoons of ice water at a time, pulsing after each addition, until the dough starts to hold together. Add more water as needed.

• Step 5: Turn the dough out onto plastic wrap and form it into a disc. Wrap the dough in the plastic wrap and let rest in the refrigerator 30 minutes or overnight.

• Step 6: Roll the dough on a floured surface into a 12-inch circle about 1/4-inch thick.

• Step 7: Roll up the dough using a rolling pin, and gently lift and place it over a deep, 10-inch tart pan. Gently press the dough into all the crevices and trim the overhang to 1/2-inch. Crimp the edges for a decorative finish and use the trimmed dough to patch any holes. Dock the bottom of the crust with a fork to keep it from puffing up, line with parchment paper and add dried beans to act as pie weights.

• Step 8: Place on a large baking sheet and bake until the crust begins to brown, 20 to 30 minutes. Remove the parchment and dried beans and Set aside.

• For the Filling

• Step 9: Preheat the oven to 180ºC/gas 4.

• Step 10: Trim and finely slice the leeks, peel and finely slice the shallot and pick the thyme leaves off of stem. Roughly chop the ham.

• Step 11: Melt the butter in a pan and sauté the leeks and shallot with half the thyme leaves for 5 minutes, until soft but not colored – add a splash of water if it starts to stick. Set aside.

• Step 12: Cut the broccoli stalks into 3cm (1-inch) lengths and slice the larger florets in half. Blanch in boiling salted water for about 3 minutes, then drain well.

• Step 13: If using Filo instead of regular crust, follow the following directions:

• Step 14: Lightly brush a 10-10 1/2-inch round quiche tin with a little of the oil, then drape a layer of filo pastry over it, very gently pressing it into the corners, leaving a few inches overhanging.

• Step 15: Brush the filo with a little more oil, scatter over some of the remaining thyme leaves and layer another piece of filo on top. Repeat layering the oil, thyme and filo until you have a fully lined quiche base – around 4 filo sheets. Bake the case in the oven for 3 to 5 minutes, until just starting to color.

• Step 16: Stir the broccoli and smoked ham through the leek mixture, then spoon the filling over the pastry base.

• Step 17: Beat the eggs and milk with a pinch of black pepper, Pour it over the veg and ham. Place it on a baking tray and bake for 15 minutes. After 15 minutes, sprinkle the grated cheese over the top and bake for a remaining 15 to 20 minutes or until quiche is cooked through and cheese is melted.

• Step 18: Remove from the oven and leave to stand for at least 15 minutes before serving with a green salad.

• NOTE: To save on calories filo dough can also be used instead of regular crust. If using it and to get the quiche out in one piece, take care when layering your filo, and leave it to cool in the tin.