Country Ham And Cheese Quiche

Instructions

1. Prepare the Pâte Brisée: In a food processor, pulse together the flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, pulsing until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the Leeks: Melt butter in a skillet over medium heat. Add sliced leeks and cook, stirring occasionally, for 15-20 minutes, or until softened and translucent. Season with salt and pepper. Set aside.
3. Preheat oven to 375°F (190°C).
4. Roll out the chilled dough on a lightly floured surface and transfer it to a 9-inch pie plate. Crimp the edges.
5. Blind bake the crust for 20 minutes. To blind bake, line the crust with parchment paper and fill with pie weights or dried beans.
6. Prepare the Filling: In a medium bowl, whisk together the eggs, crème fraîche, milk, white pepper, and nutmeg.
7. Sprinkle the diced prosciutto and softened leeks evenly over the bottom of the pre-baked crust. Top with grated Comté cheese.
8. Pour the egg mixture over the prosciutto, leeks, and cheese.
9. Bake for 40-45 minutes, or until the quiche is set and golden brown. Let cool slightly before serving.