Deep-Dish Quiche with Ham, Leek & Gruyère

yields 8 servings

When I learned to make a proper quiche in culinary school, it completely changed the game.

I used to rely on pie crust, but I discovered that tart crust is far better suited for quiche. It holds its shape beautifully and stays crisp, even with a custard-based filling. This savory tart dough is one of my go-to recipes, thanks to its crumbly, buttery texture with flecks of black pepper and dried thyme. The custard, seasoned with cayenne and mustard powder, brings just enough spice to balance out the richness. Using chef Thomas Keller’s technique, the milk and cream are scalded before blending with the eggs, creating a smooth, ultra-creamy custard that bakes faster. With the classic combination of ham, leeks, and gruyère & fontina cheeses, this quiche makes a comforting and flavorful meal any time of day.

WHAT YOU’LL NEED

INGREDIENTS

Tart Dough

  • 2 ¾ cup all-purpose flour (375 g)

  • 1 tbsp + 1 tsp granulated sugar

  • 1 tsp kosher salt

  • ½ tsp dried thyme

  • ½ tsp freshly ground black pepper

  • 1 cup (2 sticks) unsalted butter, cold and cut into small cubes (226 g)

  • 3 egg yolks

  • 3-4 tbsp cold water

Fillings

  • 8 oz ham, diced small

  • 1 tbsp unsalted butter

  • 2 chopped leeks, white and light green parts, cleaned of all sand (about 2 cups)

  • 1 cup shredded Fontina cheese

  • 1 cup shredded Gruyère cheese

Custard

  • 6 eggs

  • 1 ½ cup whole milk

  • 1 ½ cup heavy cream

  • 1 ¼ tsp Diamond Crystal kosher salt or ¾ tsp Morton kosher salt

  • ¼ tsp cayenne

  • ½ tsp ground mustard (mustard powder)

DIRECTIONS

Make & Chill the Crust

  1. In a food processor, pulse together flour, sugar, salt, thyme, and pepper. Add butter cubes and pulse until pea-sized. Add egg yolks and water, 1 tablespoon at a time, until the dough forms. Turn out onto a floured surface, shape into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or overnight.

Cook the Fillings

  1. In a sauté pan, cook diced ham over medium heat, stirring, until lightly browned, about 5 minutes. Set aside.

  2. In the same pan, heat butter and sauté leeks with a pinch of salt until tender, 5–7 minutes.

Blind Bake the Crust

  1. Roll out the chilled dough on a floured surface to 1/8 inch thick. Transfer to a 9-inch springform pan, pressing into corners and sides. Smooth out any creases and ensure there are no cracks. Trim dough just above the rim, and freeze until firm, about 20 minutes.

  2. Preheat oven to 425°F. Place the springform pan on a sheet tray. Poke holes in the bottom crust with a fork. Line dough with 2 overlapping layers of parchment paper and fill to the top with pie weights (or dried beans/rice). Bake for 20 minutes. Remove parchment and weights and brush bottom with egg wash (using a small portion of the beaten eggs for the custard). Bake 10 minutes more, until set.

Make the Custard & Bake

  1. Preheat oven to 350°F. Whisk eggs in a medium bowl.

  2. In a small saucepan, heat the milk, cream, salt, cayenne, and ground mustard until steaming and scalded (skin starts to form at the top). Slowly drizzle a couple ladles of the hot milk into the eggs, whisking constantly. Pour the egg mixture back into the saucepan, whisking constantly. Remove from heat.

  3. Carefully transfer mixture to a blender, venting the lid to allow steam to escape, and blend on medium-high speed until frothy, about 1 minute.

  4. Add ⅓ of the cheese to the crust, followed by ½ of the ham and leeks, and ½ of the custard. Repeat these layers, filling with custard just below the top of the crust. Top with the remaining cheese. Bake 55–70 minutes, until custard is set but just slightly jiggly in the center. Cool at least 20 minutes before unmolding and slicing.

  5. If desired, once the tart is unmolded, use a microplane to smooth the rim of the tart shell, removing any excess browning and creating a clean, straight edge.

RECIPE NOTES & TIPS

  • Quiche is one of my favorite make-ahead meals, perfect for lunches throughout the week. Store slices in an airtight container in the fridge, and reheat in a cast iron skillet in a 425°F oven for about 10 minutes to crisp up the crust. If you're at an office with only a microwave, that works too!

  • Best served with a simple side salad. I often do mixed greens tossed with salt, pepper, olive oil, and balsamic reduction.

  • This recipe is highly adaptable—feel free to use your favorite fillings! Just be sure to pre-cook them and consider their moisture content. For a quiche, I recommend roasting vegetables rather than blanching, as roasting helps dry them out, while blanching introduces additional water content. Some of my favorite combinations include Mushroom, Shallot & Thyme; Broccoli & Cheddar; or Roasted Potato, Onions & Peppers.

  • The bake time can vary depending on the temperature of your custard when it goes into the oven. If it has cooled significantly, expect a longer bake time. If the custard is still warm, the quiche will bake more quickly.

  • The crust can easily be made ahead—store it in the fridge for a few days or freeze it for several months.