Pumpkin Ham & Leek Quiche
Prep Time15 minutes
Cook Time20 minutes
Description
We're satisfying our seasonal cravings with this pumpkin & leek quiche, topped with our organic black forest deli ham.
Ingredients
- 6oz North Country Smokehouse Organic Black Forest Ham, chopped into strips
- 2 ½ C Hokkaido pumpkin (or butternut squash), peeled and diced to 2cm pieces
- 2 sheets frozen read-rolled puff pastry, thawed
- 4 eggs
- ½ C milk
- 2 large leeks, white and light green part only
- ¼ C baby spinach leaves
- ¾ C cheddar cheese, grated
- Olive oil
- Salt & Pepper
- Dried Beans (for weighing down the pastry)
Cooking Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Place pumpkin on baking sheet and drizzle with olive oil, season with salt and pepper. Roast for 25 minutes or until tender and light golden.
- Meanwhile, wash, dry, and thinly slice the leek. Heat a drizzle of olive oil in a medium saucepan. Add leeks and a pinch of salt. Cover and turn heat down to medium-low stirring often for 10-15 minutes until soft. Set aside to cool.
- Cut a 9” circle from one pastry sheet and 1” by 2” wide strips from the second sheet. Press the pastry over the base of a lightly greased 3” deep and 9” wide springform pan. Place parchment paper over pastry and fill halfway with dried beans. Bake for 18-20minutes until the edges are light golden. Remove the paper and the beans, bake for an additional 10-15 minutes until pastry is golden brown. Remove from oven and set aside.
- Whisk together eggs and milk, set aside to let bubbles subside, about 5 minutes. Combine the pumpkin, leek, ham, spinach, and cheese. Spoon mixture into the pastry case. Pour the egg mixture evenly over the filling. Return to oven and bake for 30 minutes until the center is set. Let rest for 5 minutes before cutting into wedges and enjoy.
In this Recipe
