Leek and Prosciutto Quiche

With the holidays fast approaching we’ve teamed up with Volpi Foods to create a recipe that is delicious, nutritious, and versatile. Learn about Volpi’s food philosophy here.

A quiche can be enjoyed for breakfast, lunch, or dinner. That’s why we love them! When your house is full of family & out-of-towners this holiday season, keep one (or two!) of these at the ready to pop in the oven to feed the masses. 
Makes one 9-inch quiche

1 9-inch pre-baked pie shell
2 tablespoons extra virgin olive oil
2 leeks, white & light green parts
1 teaspoon fresh thyme, chopped
3oz Volpi Prosciutto, chopped
5oz Gruyere cheese, grated
2 egg yolks + 2 eggs
1 cup whole milk
salt
pepper

Preheat the oven to 350 degrees.

Cut off root and dark green leaves from the leeks and cut in half lengthwise. Rinse under water to remove dirt and sand. Dry and cut into thin slices.

Heat oil over medium heat in a saucepan. Add the leeks. Cook gently until the leeks are softened, but not brown, 10 minutes. Add thyme and continue to stir for 2 minutes. Remove from heat, season with salt and pepper (remembering the prosciutto will bring a saltiness to the quiche too.) Set aside.

Once the leeks have cooled, add the prosciutto and grated gruyere to the leeks.

In a mixing bowl, whisk together eggs, egg yolks, and milk. Season lightly with salt & pepper.

Place pie plate on a baking sheet. Add the prosciutto-leek-gruyere filling to the pre-baked pie shell. Pour the egg & milk mixture evenly on top. Bake for 30-35 minutes, or until the quiche no longer jiggles. Serve warm. 

*You can also let the quiche cool completely, cover in foil, and refrigerate for a few days. Pop it back in the oven to warm up when you are ready to serve.