Easy Ham Mushroom & Leek Quiche Recipe

Quiche is a great make-ahead breakfast or brunch option for entertaining and holidays. This one starts with fresh leeks.

Sweat the leeks until they're soft, and slightly translucent. This makes the leeks sweet and tender for the quiche recipe.

Diced ham is another favorite ingredient. By crisping it in a frying pan it gets those crispy, caramelized bits to add flavor.

Italian Pancetta isn't smoked, but it gives a great salty umami kick to the Ham Mushroom & Leek Quiche recipe.

I like to use both fresh and dried wild mushrooms in this recipe to add a savory, woodsy bite.

I used gruyere cheese for this quiche, but Swiss, Emmenthaler or Jarlsberg are good too.

If you have time, make your own pie crust, otherwise, use a good store-bought pastry crust.

The egg custard for the quiche is simple to whisk together with eggs, milk and half and half.

Stir in the rest of the ingredients and mix well.

Pour the quiche custard into the pie shell and bake.

It smells amazing and tastes even better.

Perfect for Christmas brunch! Bon Appétit!