A delightful savory tart combining leeks, ham, and a creamy cheese filling, perfect for brunch or a light dinner.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated for even baking.
Heat a sauté pan over medium heat and add a drizzle of olive oil. Sauté the leeks, mushrooms, and garlic with a pinch of salt and pepper until softened, about 10 minutes.
Stir occasionally to prevent burning and ensure even cooking.
Stir in the heavy cream and cook for an additional minute. Remove from heat and mix in the diced ham.
Adding the cream at the end helps to blend the flavors.
Place the pie crust into a pie dish and fill it with the leek mixture. Sprinkle the cheeses evenly over the top.
Press the crust gently into the dish to avoid air pockets.
In a mixing bowl, whisk together the eggs, milk, and a pinch of salt and pepper. Pour this mixture over the filling in the pie crust.
Pour slowly to ensure the custard is evenly distributed.
Bake the tart in the preheated oven for about 45 minutes, or until the center is set and the top is golden brown.
Check for doneness by inserting a knife into the center; it should come out clean.
Let the tart cool for 10 minutes before slicing and serving. Enjoy your delicious creation!
Cooling allows the filling to set, making it easier to slice.
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