1. Preheat the oven to 200°C. Line a greased 23cm loose-based tart tin with the pastry, joining the sheets as needed and trimming the edges.
2. Line the pastry with baking paper, fill with baking weights or rice, and bake for 15 minutes. Remove the paper and weights and bake for a further 5 minutes until lightly golden.
3. Reduce the oven to 170°C.
4. Meanwhile, melt the butter in a frying pan over medium-low heat and cook the leeks for 8-10 minutes until soft. Cool slightly.
5. Scatter the leeks, ham and Gruyère over the pastry base.
6. Whisk the eggs, cream, nutmeg, salt and pepper together, then pour over the filling.
7. Bake for 35-40 minutes until just set with a slight wobble in the centre.
8. Rest for 15 minutes before slicing. Serve warm or cold.

Tips for the perfect quiche

• Wash the leeks thoroughly after slicing. Grit loves to hide between the layers.
• Don’t skip the blind bake. It’s the difference between a crisp base and a soggy one.
• Take the quiche out while the centre still has a slight wobble. It keeps setting as it rests.
• Pat the ham dry with paper towel before adding it so it doesn’t water down the custard.

Variations

• Swap the Gruyère for vintage cheddar or a mix of cheddar and parmesan.
• Add a handful of baby spinach or blanched asparagus with the leeks.
• For a crustless version, grease a baking dish, add the filling and custard, and bake at 170°C for 30-35 minutes.

Make ahead and storage

This quiche is ideal to make the day before. Once cooled, cover and store in the fridge for up to 3 days. To freeze, wrap slices well and freeze for up to 1 month. Thaw overnight in the fridge and reheat at 160°C for 15-20 minutes.

FAQs

Can I serve quiche cold?
Yes, and it’s great that way. If you’re taking it to the beach or a picnic, keep it chilled in an esky until serving.

Can I use store-bought pastry?
Yes. Frozen shortcrust sheets work perfectly and save plenty of time.

See all our leftover ham recipes for more ways to use up the Christmas ham.