This quiche recipe is something my family loves, and has adapted over time to use whatever vegetables and meat we have on hand. Even my bread loving brothers enjoy this crustless quiche!


Download the PDF here!

https://drive.google.com/file/d/1RJz8M2n_s1m_EiKNqMn479Or1pJaZpqB/view?usp=drivesdk

Crustless Wild Leek Quiche

Serves Family of 8

½ LB ham, cubed
1 Onion, diced
8 Large Eggs
1 ⅛ Cups Whole Milk
⅜ Cup Butter Melted (or replace milk and butter with 1 ½ Heavy Cream)
1 ¼ LB Leek leaves, cut or torn into smaller bite sized pieces
½ LB (2 Cups) Shredded Cheddar Cheese
½ Tsp Salt
¼ TsP Pepper

1. Preheat your oven to 350 F and grease a 13-9 pan.

2. In a pan, cook the diced onion, after about 5-8 minutes the onion should be soft but not translucent. Let cool till it’s just a little warm. You don’t want it to cook the eggs when you mix them in. 

3. In a large bowl, mix the ham, cooked onion, eggs, whole milk and melted butter, leek leaves, cheese, and salt and pepper.

4. Pour into your greased pan. Bake 1 hour and 15 minutes, testing with a fork.
You may need to put some foil on it halfway through to keep it from getting too brown on top. Test with a knife, and when you gently stab it in the center and it comes out clean; its ready!

5. Let cook for 5 minutes before cutting.

6. Enjoy!