Corn and Leek Quiche with Proscuitto Sage Topping

If I could sum up this June in one word it would be 'rainy'. Sure, we had a few brilliant sunny days but this is not April, it is June and I have been done with school and I need to keep busy goshdarnit. So what is one to do on rainy June days? Binge watch shows on Netflix, of course. If you're anything like me you went through Season 3 of Orange is the New Black at warp speed (probably did the same with Grace and Frankie and The Unbreakable Kimmy Schmitt). And what does any of this have to do with food? So glad you asked.

While watching OITNB this season-don't worry, not a spoiler- the infamous Red finds her way back to the kitchen and hosts the Litchfield version of farm to table dinners for select inmates. During one such dinner she serves a corn and leek quiche that looked simply scrumptious. How she's supposed to be doing it all in a prison kitchen is beyond me but I go with it. Anyway, I got to thinking that it would be a tasty recipe to tweak and replicate and I'm just going to say it now, I was right. It also happens to be a great way to showcase the American summer bounty: corn.  

You'll need:


Frozen pie crust

1 cup half and half

3 eggs

2 tablespoons melted butter

1 tablespoons butter for leeks

1/2 heaping cup of trimmed leek, sliced

1 tablespoon flour

1 tablespoon sugar

Dash of salt

1 1/2 cups frozen corn, thawed


2 slices of prosciutto

1 tablespoon bread crumbs

1 tablespoon butter

1/2 tsp canola oil

7 sage leaves depending on size, enough to crumble into 1 1/2 tsps, save 2 for garnish


Preheat oven to 375 F.  Follow the instructions on your frozen pie crust to defrost (usually 10 minutes and then par bake 10 minutes in the oven) and then let cool on the side. Wrap the edges of the crust with foil to prevent burning.

In a food processor/blender mix the half and half, eggs, flour, sugar, butter, and salt until combined and mixture is a light yellow.

In a small pan melt 1 tablespoon of butter on medium heat. When butter is melted add leeks. Saute leeks in butter until they begin to separate and some are browning, 5-7 minutes. Remove from heat.

Pour egg mixture into pie crust. Add leeks and corn and distribute carefully. Place quiche in oven for 35-40 minutes.

While the quiche cooks prepare the topping. Mix bread crumbs and butter in a small bowl. In a small pan, place the two slices of prosciutto over medium high heat. Prosciutto will begin to crisp. Remove from heat after 5 minutes (it will finish in the oven) and crumble into breadcrumb mixture. Add canola oil to pan. When it is rippling add the sage leaves. Fry the sage leaves for 3-4 minutes. Let them cool and then crumble five leaves into breadcrumb mixture. 

During the last 15 minutes add the breadcrumb topping to the quiche. Continue baking.

Remove quiche from oven and test the center. A knife or toothpick should exit cleanly. Top with remaining sage leaves.

Guys, it's every flipping bit as good as it looks. It would win all things brunch forever. And it obviously goes really well with a glass of wine and a side of Netflix. Until the next dish, ciao!