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!
Keyword: Croissant, Gruyere Cheese, Ham, Leeks, Quiche
Servings: 6
Equipment
9 inch Pie Plate
Rolling Pin
Medium Saute Pan
Cutting Board
Chefs Knife
Measuring Cups & Spoons
Medium Bowl
Whisk
Ingredients
6LargeCroissants
1CupHalf and Halfroom temperature
1tspCorn Starch
4LargeEggs
2tsp Dijon Mustard
1/8-1/4tspNutmeg
3/4CupLeekssliced
2tsp Thymechopped
1small Shallotdiced
1/3CupThin Sliced Ham Off-The-Bonechopped
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.