Leek and Ham Quiche

Matthew:  I had some late summer leeks to use up from my CSA and I decided that they would go well in a quiche with some diced ham, red bell pepper, jalapeno, and swiss cheese.  I used this recipe for the crust and as a guide for baking time.  I baked the crust for less than ten minutes and then put the filling in for the rest of the baking.  It turned out really well and made for a tasty dinner for several nights.   I tried using some organic brown eggs for the quiche.  I’m not sure that I can really tell a difference in the taste, but it is nice to support local, organic farms.

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3 responses to “Leek and Ham Quiche

  1. Looks very tasty!! Ham and eggs are always great!

  2. Looks like lots of savory ingredients. I think you could be in competition with Cafe 27.

  3. Good job improvising your meal. You’re pretty creative with cooking!

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