I know, I can’t stop posting about quiches and tarts and things that are technically veggie oriented but are really just carbo-loaded vehicles for cheese consumption. Guilty as charged.
On the other hand, when the Husband told me this was “the best ever,” obvi it’s going on the blog. Sorry I’m not sorry.
Pancetta & Leek Quiche
- 1 premade pie dough, brought to room temperature
- about 4 oz diced pancetta
- 4 large leeks, white and light green parts only, thinly sliced
- salt, pepper, crushed red pepper
- about 2-3 tablespoons chopped fresh parsley
- 4 eggs
- 1 cup or so heavy cream (or milk, or half and half, or whatever you have)
- about 8 oz shredded Gruyere
- optional: handful cherry tomatoes, halved, chopped green onions
- Preheat the oven to 375 degrees F. Unroll the pie dough and press into a pie plate. Prick lightly with a fork and bake for about 5-6 minutes, just to get the color nice and light golden. Bonus if you can use a crust protector.
- In a saute pan, over medium high heat, cook the pancetta until it starts to crisp up. Reduce heat to medium low, and in that nice bacon-y fat, add your sliced leeks. (Note: it will look like a LOT of leeks. Don’t worry – they’ll all fit!). Add salt, pepper, crushed reds, and parsley and let the leeks cook down a good while – about 10-12 minutes, until they’re nice and translucent.
- Meanwhile, in a separate bowl, whip together eggs, cream, and a pinch of salt/pepper/crushed reds.
- In your (lightly) baked pie dough, spread the bacon and leek mixture evenly. Top with a generous amount of cheese, and then carefully pour the egg/cream mix over the top. Top, as desired, with cherry tomatoes for an extra pop of color.
- Bake for about 30-35 minutes, or until the crust is nice and golden, and the eggs are cooked all the way through. Top with additional parsley and serve with a side salad.
I think we already established the Husband’s verdict. As for me, any day I get to use the crust protector, that’s a good day.