1 head garlic
3 tsp olive oil
2 large leeks
4 oz Black forest ham, diced
2 egg yolks
2 cup milk
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 cup grated Vella Dry Jack
Preheat oven to 350 degrees.
Cut leeks in half lengthwise. Thinly slice the leeks and place into a colander. Wash the cut leeks well under running water until all dirt is removed.
Heat a medium skillet over medium heat. Add the remaining 2 tsp of olive oil and then the leeks. Sprinkle with kosher salt. Let the leeks cook, stirring occasionally for 15 to 20 minutes, until they are very soft. Divide the leeks among 6 large ramekins. Portion the roasted garlic and the diced black forest ham on top of the leeks.
In a large bowl, beat together the eggs and yolks and then slowly whisk in the milk, salt, pepper and grated Vella Dry Jack cheese. Pour the custard into each of the ramekins. Bake 350 for 20 to 30 minutes, until the quiches are puffed up and golden brown on top. Let cool for 10 minutes. Run a small knife around the edge of the quiche and unmold. Place a small handful of Mache on each plate, place the quiche on top. Add a cheese crisp to each just prior to serving.
Vella Dry Jack Cheese Crips
1/4 cup finely grated Vella Dry Jack
Preheat oven to 400 degrees. Line a baking sheet with a silpat. Divide the cheese into 4 portions and spread each out to make 3- inch circles. Bake in the oven until golden brown and lacy, approximately 3-5 minutes. Remove from the oven and let cool. When cool, remove each circle from the nonstick mat.