Croissant Crust Ham, Leek & Gruyère Quiche
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 quiche is rooted in one of my favorite food memories from a trip to London with my sister years ago. We stopped at a small café where I had my first croissant filled with ham, leeks, and Gruyère—and I’ve thought about it ever since. The combination was buttery, savory, and just completely unforgettable in that simple, perfect way travel food can be.
This recipe is my way of bringing that moment home, but turning it into something even easier and cozier for everyday cooking. Instead of a traditional crust, we’re using flattened croissants for a buttery, flaky base that feels just as special as the memory behind it.
Ingredients you'll need
- 6–7 large croissants (for the crust)
- 1 tbsp butter or olive oil
- 3/4 cup leeks, white and light green parts only, cleaned and sliced
- 1 shallot, finely chopped
- 1/3 cup ham (or bacon)
- 1 cup shredded Gruyère cheese
- 4 large eggs
- 1 cup half and half
- 1 tsp corn starch
- 2 tsp Dijon mustard
- ½ tsp kosher salt
- ¼ tsp black pepper
- Pinch of nutmeg
- 2 tsp fresh thyme
How to Make the Croissant Crust
- Use a rolling pin to flatten each croissant until about ¼-inch thick.
- Press the flattened croissants into a 9-inch pie dish, overlapping as needed to fully cover the base and sides.
Tip: Tear or trim sections if needed to help them fit and mold smoothly. - Sprinkle lightly with Gruyère cheese and bake for about 5 minutes, just until the cheese melts. This helps “glue” the crust together.
- While still warm, use the bottom of a measuring cup to gently press and smooth the croissants into the dish, fully shaping your crust.
How to make the ham, leek and Gruyere quiche
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!