Steps

• Clean the leek by washing it under running water to remove any soil residues: usually, those found in supermarkets are already cleaned and washed, but I prefer to wash them again at home to be sure. Dry it with paper towels. Remove the roots if there are any and the dark green, hard, and fibrous part (which could be used, for example, in broth) and cut it into rings. In a pan, let the leek soften with the oil and a pinch of salt. When the leek is soft, add the prosciutto cut into strips, a pinch of thyme, and let it cook over medium heat for a couple of minutes. Adjust the salt, but be careful because the prosciutto becomes very tasty when cooked, and the pie could end up too salty. Let the filling cool down. Unroll the shortcrust pastry and use it to line the pan, keeping its parchment paper. Prick the bottom with a fork. In a bowl, beat the eggs with the cream, Parmesan, and adjust the salt. Also, add the leek with the prosciutto and pour the mixture into the pan, over the shortcrust pastry. Fold the edges inward and bake the quiche in a preheated oven at 350 °F for about 30 minutes. Let the quiche cool slightly before slicing.