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Easy Ham Mushroom & Leek Quiche Recipe

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

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

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

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

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

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

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

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

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Stir in the rest of the ingredients and mix well. 

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Pour the quiche custard into the pie shell and bake. 

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It smells amazing and tastes even better. 

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Perfect for Christmas brunch! Bon Appétit!