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LEEK PANCETTA QUICHE RECIPE

1 year ago

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 LEEK AND PANCETTA QUICHE
Quiche is a really versatile dish that you can take in any direction you like—just be generous with the filling: you want about two-thirds flavoring ingredients to one-third custard. Quiches are often better the next day, once the custard has had a chance to set properly and the flavors to mingle.
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Servings
MetricUS Imperial
Ingredients
FOR THE PIE PASTRY
Servings
MetricUS Imperial
Ingredients
FOR THE PIE PASTRY
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. First make the pastry. Sift the flour and salt into a mixing bowl. Using your fingertips, rub the butter into the flour, lifting the mixture up and dropping it back into the bowl—you want to keep the mixture light and airy. When it resembles fine breadcrumbs, mix in 2–3 tablespoons of cold water. Bring the pastry together, adding a little more water if needed, then knead lightly on a floured work surface to create a smooth, solid ball. Wrap in plastic wrap and chill for 20 minutes.
  2. Preheat the oven to 375°F. Oil a 10-inch loose-bottomed tart pan.
  3. Flour a work surface and roll out the pastry to the thickness of ⅛ inch. Use to line the prepared pan, pushing it into the corners and sides with a small ball of leftover pastry. Leave some excess pastry overhanging the edges, then prick the base with a fork. Chill for 10 minutes.
  4. Line the chilled pastry case with parchment paper and fill with ceramic baking beans or uncooked rice. Place it on a baking sheet and blind-bake in the preheated oven for 10–15 minutes. Remove the paper and beans, then bake for an additional 5–8 minutes until golden. Trim off the excess pastry with a sharp knife, then set the pie shell aside.
  5. Meanwhile, cook the pancetta in a large oiled frying pan over medium heat for 3–4 minutes until colored and almost crisp. Add the leek and sauté for 3–4 minutes until soft and completely cooked through. Drain to remove excess oil if necessary.
  6. Mix the eggs and cream together in a bowl. Season with a pinch of salt and pepper. Add three-quarters of the Gruyère and stir in the leek mixture. Mix well then add the parsley. Taste and adjust the seasoning as necessary. Pour the mixture into the cooked pie shell, sprinkle the top with the remaining cheese, and cook in the preheated oven for 15–20 minutes until golden and set.
  7. Remove the quiche and allow to cool slightly before serving.
HOW TO MAKE PIE PASTRY IN A FOOD PROCESSOR
  1. Blend the flour, butter, and salt together first, then add the cold water and pulse until combined. Tip the dough onto a floured surface and knead once or twice to bring it together in a smooth ball.

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