Ham and Leek Quiche with Olive Oil Pastry

I love this recipe because while the filling is a classic, the pastry adds a nice twist. The small amount of wholemeal flour gives it great texture without being too heavy. It has a slight bread-like quality, and the olive oil brings a lovely Mediterranean flavour to the mix.

This is a perfect recipe to use up leftover Christmas ham! Just slice it up into chunks, and it’s ready to go.

It’s an easy dish to make, and serves a family well with just a simple salad on the side. Be sure to check out my changes below before you start, and let me know how it goes if you give it a try—feel free to swap in your own ingredients!

Before You Start

I often substitute natural yoghurt for cream or sour cream. It adds a nice tang that works really well.

Watch out for overflowing filling—I’ve made this mistake more than once. I tend to use too much leek, and the filling can bubble over in the oven. To avoid this, I always place a tray underneath the quiche while it’s baking.

I prefer large chunks of ham, so I layer the ingredients instead of mixing them all together. I start with half the ham, then add some leek, and top it off with the rest of the ham and leek. After pouring over the egg and milk mixture, I give it a gentle stir, then add cheese on top before baking.

For a lovely golden cheese top, I finish it off under the grill for the last 5 minutes—just keep an eye on it so it doesn’t burn.

Recipe

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★🥧🍖🧀🍳🍴🍽️★

Ham and Leek Quiche with Olive Oil Pastry

• Servings: 6
• Prep Time: 20mins
• Cook Time: 45mins
• Difficulty: medium
• Rating: ★★★★★
• Print

A delicious and hearty ham and leek quiche with a golden olive oil pastry crust, perfect for any meal or special occasion.

Tip: You can use natural yoghurt instead of sour cream for a slightly tart twist. If you’re using a store-bought pastry, it saves time, but homemade olive oil pastry is simple and gives it a great texture!

Recipe Credit: Inspired by Annabel Langbein

Ingredients

Olive Oil Pastry
• 1 cup flour
• ½ cup wholemeal flour
• 2 tsp sugar
• 1 tsp salt
• ½ tsp baking powder
• ¼ cup extra virgin olive oil
• ½ cup lukewarm water
Ham and Leek Quiche
• 1 recipe of olive oil pastry (or 380g store-bought shortcrust pastry)
• 2 tbsp butter
• 1 large leek (white and half the green), thinly sliced
• 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
• 4 eggs
• 1 cup milk
• ½ cup sour cream (or natural yoghurt)
• ½ tsp ground nutmeg
• ½ tsp salt
• ½ tsp ground black pepper
• 160g ham, finely chopped
• 1 cup grated gruyere or tasty cheese

Directions

Olive Oil Pastry:

1. Combine Dry Ingredients: In a bowl, combine the flours, sugar, salt, and baking powder.
2. Add Wet Ingredients: Mix the olive oil and water together, then stir into the dry ingredients with a knife until the dough comes together. Add a little extra oil if needed to form a smooth dough.
3. Rest the Dough: Press the dough into a round and let it rest for 10 minutes before rolling.
4. Storage Tip: This pastry can be stored in the fridge for up to a week or frozen for later use.

Ham and Leek Quiche:

1. Preheat Oven: Preheat the oven to 170°C fanbake and grease a 27-28cm loose-bottom flat tin.
2. Prepare Pastry Shell: Roll out the olive oil pastry into a 35cm circle and press it into the base and up the sides of the prepared tin. Chill the pastry while you prepare the filling.
3. Cook Leeks: In a large pan, heat the butter and cook the leeks and thyme over medium heat for about 12 minutes, until fully wilted and tender. Set aside.
4. Mix Filling: In a bowl, whisk together the eggs, milk, sour cream (or yoghurt), nutmeg, salt, and pepper. Stir in the cooked leeks and chopped ham.
5. Assemble Quiche: Pour the mixture into the prepared pastry shell and sprinkle with grated cheese.
6. Bake: Bake for 30 minutes, or until the filling is set and the pastry is golden.
7. Cool & Serve: Let the quiche cool for 10 minutes before serving warm or at room temperature. The quiche can be stored in the fridge for several days and reheated as needed.

Nutrition

Per Serving: 350 calories; 23 g fat; 25 g carbohydrates; 12 g protein; 3 g sugar.

Don’t lose it — Pin it! Save this recipe to Pinterest or share it with a friend so you can find it again. ♡ Janet