Leek and Pancetta Quiche
Leek and Pancetta Quiche is a rich, savory dish that’s perfect for brunch, lunch, or dinner. With its buttery crust and creamy filling, it’s a versatile crowd-pleaser that’s easy to make and always delicious! Try this easy leek and pancetta quiche recipe from scratch today!
Equipment
- 2 Mixing bowls
- 1 Rolling Pin
- 1 quiche pan
- 1 Sharp Knife
- 1 Cutting Board
- 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.