Fast Recipes

Ham and leek quiche

Australian Gourmet Traveller fast French recipe for ham and leek quiche

By Adelaide Lucas
  • 5 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print
Ham and leek quiche


  • 1 (24cm-square) sheet of butter puff pastry
  • 2 tbsp olive oil
  • 150 gm leg ham, coarsely chopped
  • 1 leek, white part only, thinly sliced
  • 4 eggs, lightly whisked
  • 2 tbsp coarsely chopped chives
  • 30 gm coarsely grated Gruyère (¼ cup)
  • 12 vine-ripened cherry truss tomatoes (500gm)
  • To serve: rocket salad


  • 1
    Preheat oven to 200C. Lightly grease a 20cm-diameter fluted loose-bottomed tart pan and line with puff pasty, tucking corners in towards centre of pan. Prick base with a fork and bake for 10 minutes or until golden.
  • 2
    Meanwhile, heat half the olive oil in a frying pan over medium heat, add ham and leek and cook for 5 minutes or until leek is soft and ham starts to colour. Season to taste with sea salt and freshly ground black pepper. In a bowl, whisk together eggs and chives, season to taste, add ham mixture and stir to combine. Pour into prepared tin, scatter with Gruyère and bake for 10-15 minutes or until golden and cooked through. If crust browns too quickly, cover with foil.
  • 3
    Place tomatoes on an oven tray, drizzle with remaining olive oil and season to taste. Roast with quiche in last 5 minutes of cooking or until tomatoes are tender and skins start to split. Serve quiche with roasted cherry tomatoes and rocket salad.
  • undefined: Adelaide Lucas