Quiche with Leeks, Prosciutto Cotto, and Aged Provolone Valpadana PDO cheese.

Quiche with Leeks, Prosciutto Cotto, and Aged Provolone Valpadana PDO cheese.

Recipe Details

. Difficulty: Low . Cheese: Provolone Valpadana PDO . Servings per: 4 people . Preparation: 10 min . Cooking: 30 min


Without dry fruits Without dry fruits
Without crustaceans Without crustaceans


1 leek (only the white and light green part)
3 eggs
40gr (1/3 cup) Aged Provolone Valpadana PDO Cheese
3 tbsp Parmesan cheese
8 slices of prosciutto cotto (cooked Italian style ham)
2 tbsp milk
2 tbsp extra virgin olive oil
1 pie crust
4 – 12cm/5in pie tins

Makes: 4 personal size quiche – Total Cook Time: 50 minutes


Thinly slice the leek into rings, then wash it for a few minutes in cold water. Cook the leeks in a small pot with lid on low with 1tbsp olive oil, a touch of water (about 1-2 tbsp), salt and pepper for about 15 minutes.

Preheat the oven to 375 F. Cover your pie tins with parchment paper. Roll out your pie crust. Cut the pie crust to the size of the tins. Then roll out some more so its about an inch wider (all around) the size of tin. Position the dough in each tin, then poke holes with a fork to prevent excessive puffing while baking.

Gather together the remaining bits of dough, roll it out again and then cut into thin strips. Brush with 1 tbsp olive oil (which will help it cook with a pretty sheen. Set aside.

Position two pieces of ham in each tin. In a bowl mix together eggs, leeks, milk, cheese, salt, and pepper. Divide egg mixture between the various tins.

Bake for about 30 minutes, until the eggs have set and the quiche is golden brown.

Recipe posted by flirtyfoodie 
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