After pressing the dough into the bottom and sides of the pan, fold about an inch of dough over the edge against the outside. This prevents shrinkage. (Lawrence K. Ho / Los Angeles Times)
Place half of the chopped leeks and cheese in the hot quiche shell and pour enough quiche batter to cover. Add the remaining leeks and cheese and fill the shell to the top. (Lawrence K. Ho / Los Angeles Times)
After baking, chill the quiche for at least a day, then scrape away the excess crust from the top edge before removing the quiche from the pan. (Lawrence K. Ho / Los Angeles Times)
To remove the quiche, place the pan on an overturned bowl. Gently press, loosening the outer ring, working it free in spots with a small knife if necessary. (Lawrence K. Ho / Los Angeles Times)
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Cut the quiche into quarters. (Lawrence K. Ho / Los Angeles Times)
A completed ham and potato quiche. (Lawrence K. Ho / Los Angeles Times)
