Leek And Pancetta Quiche Recipe
This Leek and Pancetta Quiche is the perfect blend of flaky crust, savory pancetta, creamy leeks, and a rich, cheesy filling. Whether you’re serving it for brunch, lunch, or a light dinner, it’s a crowd-pleaser that’s worth every step. Don’t worry—it’s easier to make than it sounds, and I’ll guide you through each part of the process to create a stunning homemade quiche.
Why Will You Love This Recipe?
- Classic and Comforting
With its buttery crust and flavorful filling, this quiche feels like a warm hug in food form. Perfect for any occasion! - Customizable
Swap pancetta for bacon or ham, and choose your favorite cheese to make it your own. - Impressive but Simple
It looks fancy, but it’s straightforward to prepare. A perfect recipe for beginners and experienced cooks alike.
Recipe Variations
- Vegetarian Option
Skip the pancetta and add sautéed mushrooms or spinach for a veggie-packed version. - Lighter Version
Use half-and-half instead of heavy cream and reduce the cheese slightly to make it lighter without losing flavor. - Cheese Choices
Gouda and Edam are classic, but Gruyère or Cheddar add a unique twist.
Tools You’ll Need
- Mixing Bowls: One for the dough and one for the filling.
- Rolling Pin: Essential for rolling out the crust to the right size.
- Quiche Pan or Pie Dish: A 9-inch pan works perfectly for this recipe.
- Sharp Knife: For finely chopping the vegetables and pancetta.
- Cutting Board: To make chopping and prepping clean and easy.
- Skillet: Ideal for sautéing the pancetta and leeks to bring out their flavor.
FAQ
Can I make this quiche ahead of time?
Yes! Bake it, let it cool, and store it in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
How should I store leftovers?
Cover the quiche and keep it in the fridge for up to 3 days. It’s just as good cold as it is warm!
Can I freeze this quiche?
Absolutely! Bake the quiche, let it cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months and reheat in the oven when ready to serve.
What can I serve with this quiche?
A simple green salad or roasted vegetables pairs wonderfully with this rich and savory dish.
Can I make it without a crust?
Yes! For a crustless version, grease your pan well, pour in the filling, and bake as directed.
Other Recipes You’ll Love
- Comforting Potato and Leek Stew With Bacon
- Shrimp and Leek Risotto
- Quinoa Leek Salad
- Creamy Carrot Leek Soup
- Instant Pot Kale Tortellini Soup
Leek and Pancetta Quiche
Equipment
- 1 Skillet
Ingredients
For the Crust:
- 2 1/4 cups all-purpose flour 270 g
- 8 1/2 tbsp cold butter cubed (120 g)
- 1 tsp apple cider vinegar
- 1 egg
- 1 tbsp sour cream 30 g
- 1/3 tsp salt
- 4 tbsp cold water 40 g
For the Filling:
- 3.5 oz pancetta or bacon 100 g
- 2 large leeks or 3 small ones
- 3/4 cup heavy cream 200 g
- 3 tbsp milk 50 ml
- 5 eggs
- 3.5 oz shredded cheese like Gouda or Edam (100 g)
- 1/4 tsp salt
- 1 Pinch of black pepper
Instructions
For the Crust:
- In a mixing bowl, combine flour and butter. Use your fingers to mix until it resembles coarse sand.
- In a small bowl, whisk vinegar, egg, sour cream, and salt. Add to the flour mixture and knead into a smooth dough, adding cold water if needed.
- Wrap the dough in plastic wrap and chill in the fridge for 20–25 minutes.
For the Filling:
- Dice pancetta and slice leeks into rings. In a skillet over medium heat, cook pancetta until browned. Remove and set aside, leaving the fat in the pan.
- Add leeks to the pan and sauté for about 3 minutes until softened.
- In a bowl, whisk eggs, cream, milk, salt, and pepper until combined.
Assembly:
- Preheat the oven to 350°F (175°C). Roll out the dough on a floured surface to fit a 9-inch quiche pan. Press it into the pan and trim excess dough. Prick the bottom with a fork and pre-bake for 10 minutes.
- Increase oven temperature to 375°F (190°C). Spread pancetta over the crust, followed by leeks. Pour the egg mixture over the top and sprinkle with cheese.
- Bake for 30 minutes until the filling is set and golden. Let cool slightly before slicing and serving.
