Leek and Pancetta Quiche
Ingredients: plain flour, salt, unsalted butter, water, pancetta · 45 min cook time · 580kcal · ~₩14,500
Ingredients
200g plain flour, 1pinch salt, 200g unsalted butter, 3tbsp water, 150g pancetta, 1ea leek, 3ea eggs, 4tbsp cream, 1pinch pepper, 50g gruyere cheese, 10g leaf parsley
Instructions
1. Sift 200g of plain flour into a mixing bowl, add a large pinch of salt and 200g of room temperature unsalted butter. Rub the butter into the flour using your fingers until it has a crumbly texture.
2. Add tablespoons of water gradually and knead gently until it forms a firm ball of pastry. Wrap in cling film and set in the fridge for 20 minutes to relax.
3. Roll out the pastry to an even thickness and place it in the center of greased mini frying pans. Press gently to fit without holes and build an extra lip for maximum filling.
4. Blind bake the pastry cases: cover with foil or baking paper, weigh down with rice or baking stones, and bake at 200°C for 10 minutes.
5. Slice pancetta and fry in a pan until lovely and crispy. Finely slice leeks and add them to the pancetta, cooking down until tender and caramelized.
6. Drain the excess fat from the leek and pancetta mixture using a sieve.
7. In a bowl, crack eggs and whisk well. Add cream, salt, pepper, grated gruyere cheese, the crispy pancetta and leeks mixture, and chopped leaf parsley. Mix well.
8. Remove the foil and rice weights from the blind-baked pastry cases. Ladle the quiche filling into the pastry cases, top with more grated cheese, and bake at 180°C for 15 to 20 minutes until golden brown.
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