Name: Ham, Leek, and Three-Cheese Quiche
Cook time: 35 min
Total time: 2 1/2 hr
Yield: Makes 8 main-course servings
Ingredients: 1 round of refrigerated pie dough for a 9-inch pie (from a 15-oz package; not a preshaped frozen pie shell); 3/4 lb leeks (about 3 medium; white and pale green parts only); 2 tablespoons unsalted butter; 1/4 lb thinly sliced smoked ham; 3 oz Gruyère, coarsely grated (1 cup); 3 oz Italian Fontina, coarsely grated (1 cup); 3 oz whole-milk mozzarella, coarsely grated (1 cup); 3 large eggs; 1/8 teaspoon freshly grated nutmeg; 1/4 teaspoon black pepper; 1 3/4 cups crème fraîche (from two 8-oz containers); a 9-inch pie plate (4-cup capacity)

Marsha and John Antonelli of Whittier, California, write: "We recently had lunch at Bistro Jeanty, in Yountville, California, where the ham, leek, and three-cheese quiche was so outstanding we went back twice. Could you persuade the chef to share this excellent recipe?"

Extremely creamy and rich, this quiche could be served for breakfast, lunch, or dinner. You can make your own crust, but the premade kind will save some time.

Cooks' note:

Quiche can be made 3 days ahead and cooled completely, uncovered, then chilled, wrapped in plastic wrap. Reheat quiche (uncovered) in a 350°F oven until warmed through, about 15 minutes.

Recipe notes

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Recipe notes

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