Ham and leek quiche with mashed potato crust

Name: Ham and leek quiche with mashed potato crust recipe
Prep time: 30 min
Cook time: 105 min
Total time: 135 min
Yield: 6
Ingredients: 700g floury potatoes (such as russet, sebago or King Edward), halved; 2 leeks, trimmed, cleaned; 20.00 ml extra virgin olive oil; 40g butter, melted; 2 tsp finely chopped thyme; 2 garlic cloves, crushed; 4 large eggs; 200ml thickened cream; 20.00 ml Dijon mustard; 70g Gruyere, grated; 100g ham

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30m

1h 45m

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by Lucy Nunes

Delicious Team

May 19, 2026

If you love a quiche but don’t feel confident making or using pastry, or you simply just love potatoes, this dish is for you. The crisp-yet-fluffy shell with hints of garlic and herbs is the perfect match for a silky egg filling. The roasted leeks and cheese just top everything off.

You’ll need a 23cm loose-based fluted tart pan for this recipe.

700g floury potatoes (such as russet, sebago or King Edward), halved
2 leeks, trimmed, cleaned
1 tbs extra virgin olive oil
40g butter, melted
2 tsp finely chopped thyme
2 garlic cloves, crushed
4 large eggs
200ml thickened cream
1 tbs Dijon mustard
70g Gruyere, grated
1cm-thick (100g) slice of ham, cut into 1cm cubes

Method

1.

Preheat oven to 220°C/200°C fan-forced. Line a 23cm loose-based fluted tart pan with baking paper, extending paper 2-3cm over the edge of pan.
2.

Place potatoes and leek in lined pan. Drizzle with oil and season with salt flakes and freshly ground black pepper. Rub vegetables in oil, then arrange potatoes cut-side down and place leek on top. Roast for 25 minutes. Remove leek from pan and roast potatoes for another 30 minutes, or until tender. Using a potato masher or a large fork, crush potatoes.
3.

Combine butter, thyme and garlic in a small bowl. Season with salt flakes and freshly ground black pepper. Drizzle butter mixture over potato and roughly combine with a fork. Press potato to line pan, pushing potato up side of pan until 1cm higher than edge and making sure there are no gaps. Return to oven for 20 minutes.
4.

Meanwhile, whisk eggs, cream and mustard in a medium bowl. Season with salt flakes and freshly ground black pepper.
5.

Reduce oven to 200°C/180°C fan-forced. Sprinkle the ham and most of the cheese into the tart shell. Pour in egg mixture. Cut roasted leek into thick slices and arrange on top. Sprinkle with remaining cheese. Bake for 30 minutes, or until golden and set. Stand for at least 10 minutes before serving.