Leek & Pancetta Quiche

Ingredients

• 200 g Plain Flour (sifted)
• 200 g Unsalted Butter (room temperature, cut into cubes)
• 0.5 tsp Salt (pinch for dough)
• 45 ml Water (cold, added gradually)
• 150 g Panetta (cured pork belly) (or unsmoked bacon, diced)
• 2 Leeks (white and light green parts, sliced thin)
• 30 ml Heavy Cream (about 2 tbsp, for richness)
• 3 Large Eggs (room temperature)
• 100 g Grated Gruyère Cheese (plus extra for topping)
• 1 tbsp Flat‑leaf Parsley (chopped, for freshness)
• 0.25 tsp Black Pepper (freshly ground)
• 1 tbsp Olive Oil (for brushing the pan)

Instructions

1. Make the Shortcrust Pastry

   Place 200 g plain flour and a pinch of salt in a mixing bowl. Add 200 g softened unsalted butter and rub together with fingertips until the mixture resembles coarse crumbs. Sprinkle 2 Tbsp cold water, mix, then add another 1 Tbsp water if needed until the dough just comes together. Form into a smooth ball.

   Time: PT5M

2. Chill the Dough

   Flatten the dough into a disc, wrap tightly in cling film, and refrigerate for 20 minutes to relax the gluten.

   Time: PT20M

3. Prepare the Bacon and Leeks

   Dice the panetta (or bacon). Slice leeks thinly. In a skillet, heat a splash of olive oil over medium‑high heat, add the bacon and fry until crisp. Remove and set aside. In the same pan, add the leeks and cook, stirring occasionally, until they are soft and lightly caramelized, about 5‑7 minutes. Drain excess fat.

   Time: PT10M

4. Roll Out and Blind‑Bake the Crust

   On a lightly floured surface, roll the chilled dough to about 3‑4 mm thickness. Transfer to the prepared tart pan, pressing gently into the edges and forming a slight lip. Trim excess. Brush the inside with a little olive oil. Line with parchment paper and fill with baking weights. Bake at 200°C for 10 minutes, then remove the paper and weights and bake another 5 minutes until lightly golden.

   Time: PT15M

   Temperature: 200°C

5. Make the Savory Custard

   In a bowl, whisk together 3 large eggs, 30 ml heavy cream, 100 g grated Gruyère, a pinch of salt, ¼ tsp black pepper, and the chopped parsley until smooth.

   Time: PT5M

6. Assemble the Quiche

   Scatter the cooked leeks and crispy bacon evenly over the pre‑baked crust. Pour the custard mixture over the filling, then sprinkle a little extra grated cheese on top.

   Time: PT5M

7. Bake the Quiche

   Place the assembled quiche back in the oven and bake at 200°C for 15‑20 minutes, until the centre is set and the top is golden and bubbling.

   Time: PT20M

   Temperature: 200°C

8. Cool and Serve

   Allow the quiche to rest for 5 minutes before slicing. Serve warm or at room temperature.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

20 g

Fat

25 g

Fiber

2 g