This is our "go to" Christmas morning quiche! Every year I ask if they would like to try something new . . . the answer is always - why? It's a hit in our house!
Katy
Stafford, Oregon
12/24/2021
Made 2 of these quiches, and they were great! A big hit across 3 generations of family members.Things I’d do differently: I couldn’t get creme fraiche, so I used sour cream. It was probably a bit too tangy, so if I made these again, I might try ricotta instead (or half ricotta, half sour cream?). I also might use less ham, since it was an awfully thick layer right at the bottom. The leeks were excellent, and I even manage to sneak in a little leftover kale & spinach that I needed to use up (neither of which you could taste). Lastly, I couldn’t fit all of the cheese in without overflowing (that is a LOT of cheese), so I’d probably reduce those quantities. Overall though, I will be making this again!
Locketry
Washington, DC
10/5/2020
While I loved the texture of this quiche, I would cut the leeks in half. Waaay to much. I'd also recommend people use the recipe to make their own creme fraiche found on this site. Simple and a lot cheaper than buying it at the store!
woozle2
Omaha, NE
12/8/2018
This recipe was mentioned in a cookbook (I forget which one now) as an ultimate quiche recipe. I was thrilled to find it on epicurious after scouring the internet. I have made it several times, including for showers and brunches. It is always delicious and a huge hit. It is just as good warmed over for lunch if you have any leftovers. Sometimes, it takes a quite a bit more time than listed for the quiche to set depending on the oven so I would be aware of that if making it for an event or dinner party.
Anonymous
Decatur, GA
12/3/2018
I made this on Friday morning and brought it as a gift to my hostess for the weekend. Three of us consumed it Sat night, with a green salad. It was that good.I made Creme Fraiche the Epicurious way, tablespoonsof buttermilk stirred into heavy cream left on the stove top overnight and Pillsbury refrigerated pie crust. As a recipe, it delivers!
BritinNY
New York City
1/12/2015
I made two quiches from Epicurious website, this one and a mushroom quiche. Both were good, but this one was hands down GREAT! The custard in both recipes carried (the other called for eggs and creme fresh, this one for eggs, half and half and whole milk.) This custard was light and airy and simply divine. The ham lining the shell was a nice touch too as in some places it was almost crunchy adding a nice contrast in texture to the silky custard. I will definitely make this again.
Trixipost
Santa Monica, CA
12/16/2013
My family absolutely loved this recipe! It's the perfect main course for a family brunch and special enough to pull out for the holidays. It is rich without question, but that's part of what makes it taste and feel special. The cheese makes the dish, so using higher quality cheeses will improve the flavor. I also recommend using aged gruyere for an even nuttier flavor. Yum!
ChefAmy77
Burlingame, CA
11/5/2013
This is a very rich recipe with 90% of it being cheese...not complaining though!!! It is excellent!!!My suggestions are two things:First, USE A FOOD PROCESSOR. Save your wrists grating the cheese and whipping the custard.Second, I strongly suggest folding the cheese/leek (and in my version I add asparagus) together in a large bowl, then add the custard mixture...fold together...and pour into the ham-lined pie shell. Saves on the mess of adding it to the shell. Also, I used a pre-made frozen deep pie crust. Didn't negatively affect the flavor at all.
devedev
Memphis, TN
2/9/2013
So it was pretty good. At high altitude, it took about an hour to bake. I think if the mozzerella was substituted with extra-sharp cheddar, it would be much better. I added spinach to mine too, just to throw in some veggies. I'd do again with the tweak noted above, and perhaps I'll try with bacon next time.
didigarcia
Albuquerque, NM
1/12/2013
This was sensational! Might have to call the cardiologist after eating it so only for special occasions but worth the fat and calorie splurge. My quiche took almost 2 hours to bake.
tochefs
11/24/2012
I hesitated to rate this as I made somesignificant changes but I really liked theresults so wanted to share. I made thiswithout a crust to reduce the carbcontent. Instead, I used an 11 inchceramic quiche dish, buttered and dustedheavily with finely grated parmesan. Theother changes included using 3 cups ofstrong cheddar, chopped leftover ham, andadding a 1/2tsp salt to the custardmixture. I then layered in half thegrated cheese followed by the ham, theleeks, the rest of the cheese, and thecustard. It was baked through in anhour with some browning on top. This is agreat weeknight supper dish but I mightreduce cheese a bit next time.
Anonymous
California living in Yorkshire
11/19/2012
I'm a big fan of quiches and this one is truly outstanding! I made some substitutions to suit my tastes: I used black forest ham, gouda in place of the mozzarella (but I still used the gruyere and fontina) and subbed sour cream for the creme fraiche because I was on a budget. The leeks give such a wonderful mellow flavor where onions would have overpowered. The balance of flavors was perfect and everyone at my brunch really loved this. The one complaint I have is that the sliced ham was hard to cut through with the edge of a fork so unless you had a knife it kind of came apart when you ate it. The slices made for a beautiful presentation peaking out the sides of the quiche but I think to make it easier to eat I will chop it up next time.
Tsee
San Diego
9/14/2012
Haven't made it yet....but quiche is always made in a deep dish like tart shell, never in a pie shell, that's why it sounds a lot for a pie shell
Anonymous
denver, col
5/24/2012
My husband declared this "God's perfect food." I made it for a tea party and they loved it! This will be go to dish now. I also added bacon. Make it! : )
pjholley
Folsom, CA
11/21/2011
First, if you follow the recipe exactly, I promise all of the ingredients DO fit into the pie pan. I used a store bought frozen one, and it came out perfectly. I didn't substitute anything, didn't need to, it was a perfect and delicious recipe on its own.
wwrrkd
9/21/2011
