INGREDIENTS
FOR THE FILLING
5 small leeks thinly sliced
6 slices of ham cut into small pieces
olive oil to cook
butter to cook
1 cup finely grated white cheddar
Himalayan salt
cracked black pepper
3 eggs
250ml thick cream
FOR THE BASE
1⅓ cup almond flour
60g unsalted butter melted
METHOD
Start with the base. Mix the butter and the almond flour together in a mixing bowl. Grease a flan pan very well and put the base mixture into the pan spreading it evenly over the pan and up the sides with your fingers. Cover the base with a piece of baking paper and then pour in some uncooked small white beans to weigh the paper down. You can use ceramic baking beans too but these beans work perfectly and can be used over and over again. Blind bake the base on 190° C for 20 minutes on the middle rack or until the base just starts to brown.
While the crust is baking, prepare the filling. Fry the leaks in a little olive oil and butter on a low to medium heat until soft. Stir in the chopped ham, a little salt, pepper and sauté on a low heat for five minutes. Cool slightly. Beat the cream and eggs together with an electric beater until well blended.
Let the base cool slightly and then start to assemble the quiche. First pour the leek mixture onto the base and even it out gently making sure you don’t damage the base. Sprinkle the finely grated cheese evenly over the leek mixture. Pour the egg and cream mixture gently over the ingredients and bake on the middle rack on 190° C for 25 minutes or until the quiche is golden brown and set.
