Croissant Quiche with Ham, Leeks & Gruyere Cheese
Indulge in this holiday croissant quiche, filled with savory ham, tender leeks, and rich Gruyère cheese, all nestled in a buttery croissant crust. Perfect for festive brunches!
Croissant Quiche with Ham, Leeks & Gruyere Cheese
This holiday quiche is a showstopper that brings elegance and indulgence to your brunch table. Imagine buttery, flaky croissants forming a golden crust, cradling a luxurious filling of savory ham, tender leeks, and melty Gruyère. The rich egg custard, delicately infused with Dijon mustard and a hint of nutmeg, adds a sophisticated depth of flavor. Perfect for festive mornings or a cozy winter gathering, this quiche promises to impress your guests and elevate any occasion.
What You'll Need
- Croissants – So buttery and flaky. Perfect for a pie crust. We are going to roll the croissants out until flattened and them form them into the pie plate.
- Buy fresh large croissants from your grocery store. You’ll need 6-7 for a 9 inch pie plate.
- Gruyere Cheese – Nutty and creamy. A great melting cheese.
- Leeks – Mild onion and garlic flavor. Only use the white and light green part.
- Make sure you clean these well as they have sand and dirt within the leaves. Cut the dark green tops off as well as the roots. Slice down the middle length wise and run under cold water making sure to clean within each leave.
- Thyme – Earthy and savory, we add this herb to the sautéed leeks.
- Shallot – Mild and sweet onion flavor.
- Eggs – You’ll need 4 large eggs
- Half and Half – Half whole milk and half heavy cream. Provides a nice silkiness to the custard creating a creamy texture.
- Dijon Mustard – Pungent, tangy and a bit spicy. Adds a great depth of flavor.
- Nutmeg – Warm, subtly sweet and slightly nutty. Enhances the richness in the egg and cream custard.
- Ham – I use thin sliced ham off the bone from the deli but you could use whatever type you prefer or even bacon!
Prepare the Croissant Crust
- 1. Use a rolling pin to roll out and flatten each Croissant.
- 2. They should be about 1/4 inch thick.
- 3. Form the croissants around the pie plate. I like to rip the middle a little to help coax them around the sides. Rip off any part that is overlapping too much in one area.
- 4. Sprinkle lightly with gruyere cheese and put in the oven for about 5 minutes until the cheese melts to act as a glue.
- 5. While it’s still warm, use the bottom of a measuring cup to press the croissants into the pie dish, to further flatten and form your crust.
Sauté the Leeks
Mix the Egg Custard
Make the Quiche
- Preheat your oven to 350°
- Distribute the sautéed leeks in the bottom of the pie dish
- Pour in the egg custard.
- Sprinkle in the chopped ham and then the gruyere cheese overtop.
- Place the quiche on a sheet pan to catch any drippings.
- Bake the Quiche for 35-45 minutes until the edges are set and the middle is just slightly jiggly.
- Allow to rest for 10-15 minutes before slicing into.
- Garnish with sliced chives.
Servings: 6
Equipment
- 9 inch Pie Plate
- Rolling Pin
- Medium Saute Pan
- Cutting Board
- Chefs Knife
- Measuring Cups & Spoons
- Medium Bowl
- Whisk
Ingredients
- 6 Large Croissants
- 1 Cup Half and Half room temperature
- 1 tsp Corn Starch
- 4 Large Eggs
- 2 tsp Dijon Mustard
- 1/8-1/4 tsp Nutmeg
- 3/4 Cup Leeks sliced
- 2 tsp Thyme chopped
- 1 small Shallot diced
- 1/3 Cup Thin Sliced Ham Off-The-Bone chopped
Instructions
- Preheat the oven to 350°
- Use a rolling pin to roll out and flatten each croissant. Form 4 of the croissants around the sides of the pie plate and lay the other two on the bottom. Press them into the pie plate.
- Sprinkle with gruyere cheese and bake in the preheated oven for about 5 minutes until the cheese just melts.
- While the pie plate is still warm. Use the bottom of a measuring cup to press the croissants into the pie dish further flattening and forming the crust. Set aside.
- Heat a medium skillet over medium heat and add 2 tbsp of butter. Saute the leeks and shallots for about 5-7 minutes. Add the thyme and cook a minute longer.
- In a medium bowl, whisk the corn starch into the room temperature half and half until it dissolves. Add in the eggs, dijon mustard, nutmeg, salt and pepper and whisk until cohesive.
- Distribute the leeks into the bottom of the pie plate then pour in the egg custard. Sprinkle in the ham and then the gruyere cheese.
- Place the pie plate on a sheet pan and bake in the preheated oven at 350° for 35-45 minutes until the outter edge is set and the middle is just slightly jiggly. Allow to rest for 10-15 minutes before slicing into.
- Garnish with sliced chives and serve with a simple arugula side salad.
Tried this recipe?Let us know how it was!