Cheesy Leeks Ham Recipes

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CHEESY LEEKS WITH HAM



Cheesy leeks with ham image

This a great main to have up your sleeve, it's delicious with pasta or some crusty bread

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Pasta, Side dish, Snack, Starter, Supper

Time 25m

Number Of Ingredients 5

2 large leeks , washed, trimmed and halved
4 slices ham
50g parmesan
100ml crème fraîche
1 slice bread , whizzed into crumbs

Steps:

  • Heat oven to 200C/fan 180C/gas 6 and boil the kettle. Place the leeks in a single layer in a large saucepan and add enough hot water from the kettle to cover. Bring to the boil, then cover and simmer for 5 mins until the leeks are just tender.
  • Lay 2 slices of ham, overlapping, on a board, then sit 2 leek halves at one end. Wrap up, repeat with the other leeks, then place the parcels in a small ovenproof dish.
  • Mix three-quarters of the cheese with the crème fraîche, then season and spoon over the parcels. Mix the remaining parmesan with the breadcrumbs and scatter over the top. Bake for 15 mins until the cheese is golden and bubbling. Serve with a green salad and crusty bread to mop up the sauce.

Nutrition Facts : Calories 445 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 2.38 milligram of sodium

CHEESY LEEKS & HAM



Cheesy leeks & ham image

A low-carb leek, ham and cheese meal in 25 minutes

Provided by Merrilees Parker

Categories     Lunch, Main course, Snack, Supper

Time 30m

Number Of Ingredients 5

8 small leeks , white part only
8 slices cooked ham
100g cheddar , grated
2 tbsp Dijon mustard
6 tbsp crème fraîche (full or half-fat)

Steps:

  • Heat oven to 200C/fan180C/gas 6. Cook the leeks in a pan of boiling salted water for 4-5 mins or until just tender. Drain and cool under a cold tap to stop them from cooking any further, then drain again well and pat dry on kitchen paper.
  • Wrap each leek in a slice of ham, then arrange, side-by-side, in a large baking dish. Mix the cheddar in a bowl with the Dijon mustard and crème fraîche, until well combined. Season to taste. Spread over the leeks, then bake for 15-20 mins until bubbling and golden brown. Serve at once with plenty of crusty bread to mop up the juices.

Nutrition Facts : Calories 295 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 6 grams carbohydrates, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 2 milligram of sodium

BAKED LEEKS AND HAM SLICES AU GRATIN



Baked Leeks and Ham Slices au Gratin image

Provided by Pierre Franey

Categories     dinner, casseroles, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

8 large leeks
Salt to taste
4 tablespoons butter
4 tablespoons flour
2 1/2 cups milk
Freshly ground pepper to taste
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne pepper
1 egg yolk
8 slices boiled ham, about 3/4 pound
2 tablespoons chopped shallots
3 tablespoons grated Gruyere or pecorino cheese

Steps:

  • Preheat oven to 475 degrees.
  • Cut off the top of the leeks, leaving 2 inches of the green part. Trim off the root ends at the base. Rinse leeks thoroughly in cold water to remove sand.
  • Place leeks in a pot, cover with water and add salt to taste. Bring to a boil and simmer for 8 minutes. Drain and chill.
  • Melt 3 tablespoons of the butter in a saucepan. Add flour, stirring with a wire whisk. When blended add milk, stirring rapidly with whisk. Add salt, pepper, nutmeg and cayenne and blend. Simmer for 5 minutes. Remove from heat and add egg yolk, stirring briskly.
  • Heat the remaining tablespoon butter in a skillet. Add leeks and sprinkle with salt and pepper. Cook briefly, turning to heat evenly. Place each leek on a slice of ham, at an end.
  • Carefully roll the ham up to form a roulade.
  • Sprinkle shallots in the bottom of a baking dish measuring 11 by 8 inches. Place the roulades close together in a row. Spoon sauce on top and sprinkle with cheese. Bake 10 minutes or until hot and bubbling and nicely glazed on top.

Nutrition Facts : @context http, Calories 493, UnsaturatedFat 9 grams, Carbohydrate 49 grams, Fat 25 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 13 grams, Sodium 1091 milligrams, Sugar 17 grams, TransFat 0 grams

HAM, LEEK, AND THREE-CHEESE QUICHE



Ham, Leek, and Three-Cheese Quiche image

Categories     Cheese     Egg     Pork     Vegetable     Breakfast     Brunch     Bake     Super Bowl     Dinner     Lunch     Ham     Fall     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 main-course servings

Number Of Ingredients 13

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)
Special Equipment
a 9-inch pie plate (4-cup capacity)

Steps:

  • Prebake pie dough in pie plate according to package instructions, then remove from oven and reduce temperature to 350°F.
  • Meanwhile, halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well in a bowl of cold water, agitating leeks. Lift out and drain leeks in a colander and pat dry. Melt butter in a 10-inch heavy skillet over moderately low heat and cook leeks, stirring occasionally, until very tender, 8 to 10 minutes.
  • Line warm pie shell with sliced ham, overlapping layers as necessary to cover bottom and side of pie shell completely. Toss cheeses together and sprinkle evenly into pie shell (do not pack cheese), then spread leeks evenly on top of cheese. Whisk together eggs, nutmeg, and pepper until combined well, then whisk in crème fraîche until smooth.
  • Carefully pour half of custard on top of pie filling, gently moving cheese with a spoon to help custard disperse evenly. Slowly add remaining custard in same manner. Cover pie loosely with foil, gently folding edges over crust (keep foil from touching top of cheese mixture) and transfer to a baking sheet.
  • Bake until center of filling is puffed and set (center will be slightly wobbly but not liquid), about 1 1/4 to 1 1/2 hours. Cool on a rack at least 20 to 30 minutes before serving (filling will continue to set as it cools). Serve warm or at room temperature.

CHEESY LEEK STRATA



Cheesy Leek Strata image

The leeks and sourdough bread cubes make this a delectable variation of strata. -Janet Briggs

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 9-12 servings.

Number Of Ingredients 11

1 loaf (1 pound) sourdough bread, cut into 1/2-inch cubes
2 small leeks (white portion only), chopped
1 medium sweet red pepper, chopped
1-1/2 cups shredded Swiss cheese, divided
1-1/2 cups shredded cheddar cheese, divided
8 large eggs
2 cups whole milk
1/2 cup beer
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a 13x9-in. baking dish coated with cooking spray, layer half of the bread cubes, half of the leeks and half of the red pepper, 3/4 cup Swiss cheese and 3/4 cup cheddar cheese. Repeat layers once., In a bowl, whisk the eggs, milk, beer, garlic, salt and pepper. Pour over cheese. Cover with plastic wrap. Weigh strata down with a slightly smaller baking dish. Refrigerate for at least 2 hours or overnight., Remove strata from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 5-10 minutes before cutting.

Nutrition Facts : Calories 296 calories, Fat 14g fat (8g saturated fat), Cholesterol 175mg cholesterol, Sodium 465mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.

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