photo by gulsah w.
- Ready In:
- 1hr 25mins
- 8 ounces butter (room temperature)
- 8 ounces cream cheese (room temperature)
- 2 cups pastry flour
- 1 teaspoon dried thyme
- 3 eggs, beaten
- 1⁄2 cup mayonnaise
- 1 cup milk
- 2 teaspoons flour
- 1 leek, stalk chopped
- 1 yukon gold potato, cooked and sliced
- 1⁄2 cup ham, cubed
- 1 cup swiss cheese, shredded
- For crust; mix butter and cream cheese until smooth, add thyme and flour and mix together.
- Roll out crust for a 9 inch pan and place in pie plate, flute and refrigerate.
- Custard; Whisk all ingredients together.
- Layer leek, potato, ham and cheese on the bottom of pie shell; Pour custard on top.
- Bake at 350 degrees for 40 to 45 minutes or until custard is set, blade of kinfe inserted come out clean.
Questions & Replies
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What a proper quiche base recipe, also the custard part was spot on. Instead of cream cheese made with feta, best base ever. Pastrami, mushroom and leek. It filled the pie dish, then left half of the dough for another one for freezer. Will use it to make chocolate cheese cake or so. Thanks for a lovely recipe that works well.
This truly is a great recipe. I made it without ham and added some artichoke hearts, which I will omit next time since I always have trouble with too many fibrous leaves included in the jarred artichoke hearts. Any favorite veggie would do. But the foundation filling is wonderful. I used my own whole wheat pie crust recipe, and it was not soggy at all.
Best quiche EVER. I have made this a number of different ways now: often I don't use ham but substitute mushrooms or another veggie to make it vegetarian; I've used all different kinds of cheeses; I've used different varieties of potatoes; sometimes I use a pre-made crust -- everything I've done to the recipe turns out well (although the recipe as written IS best, to be sure). I don't know what exactly makes this the most magically delicious quiche on the face of the planet, but it definitely is.
Truly delicious! This makes a large amount of crust (you don't have to worry about rolling too thinly). I did chill the dough for 20 minutes before rolling as it is quite soft. Made this in a deep dish pie pan, used gruyere cheese and about twice the amount of ham; the ingredients amount were enough for the large pan. Not only is the crust fabulous, but the custard is very nice as well, and the potato gives a sturdiness often missing with quiches; this one is a real winner! Thanks for posting, Barb.