Leek and Ham Tart SMALL
  • 275g plain flour
  • Pinch of salt
  • 150g butter
  • 2 egg yolks
  • 3 tablesp. approx. very cold water


  • 225g ham, cooked and diced
  • 4 leeks, trimmed, washed and sliced
  • 6 eggs
  • 100g creamed cheese
  • 1 tablesp. mustard
  • Pinch of cayenne pepper
  • Salt and black pepper
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Leek and Ham Tart

This is a favourite quiche and a perfect way to use up left-overs

Serves 7
Cooking time: 1 Hour 30 Minutes
To Cook

Sieve the flour and salt into the food processor bowl. Cut the butter into pieces and add to the flour. Whizz the mixture until it resembles fine breadcrumbs. While it is still whizzing add the egg yolks and just enough water to combine the dough. Wrap the dough in cling film and place in the fridge for 30 minutes. Preheat the oven, Gas Mark 6, 200°C (400°F) Roll out the pastry thinly. Line a 28cm flan/quiche dish. Remove any air pockets. Prick the base with a fork and bake blind for 15-20 minutes.

To Make the Filling

Heat the olive oil in a frying pan, add the leeks and cook over a gentle heat for 3-4 minutes. In a large bowl beat the eggs, creamed cheese, mustard, cayenne pepper and seasoning together. Add the leeks and ham. Pour the filling into the baked pastry case and bake for a further 35-40 minutes.

Serving Suggestions

Serve warm. A mixed leaf green salad makes the perfect accompaniment.


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