Recipe: Ham And Leek Quiche


  • 1 sheet (24 x 24cm) home-style shortcrust pastry, just thawed
  • 1 leek, pale section only, washed, dried, thinly sliced
  • 1 x 100g pkt shaved 97% fat-free English baked ham coarsely chopped
  • 4 eggs
  • 80ml (1/3 cup) fat-free milk
  • 1 tbs finely grated parmesan
  • 40g baby Parisienne salad (Woolworths Fresh brand)


  1. Preheat oven to 200°C. Use a rolling pin to roll pastry out to a 26 x 26cm square. Line a round 23cm (base measurement) fluted tart tin, with removable base, with pastry. Trim any excess.
  2. Arrange the leek and ham over the base. Whisk together the eggs, milk and parmesan in a large jug.
  3. Pour over the leek mixture in the pan. Bake on top shelf of preheated oven for 20 minutes or until filling is just set and pastry is golden brown.
  4. Cut into wedges and serve with salad.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)