This recipe for leek-pancetta quiche is a classic, oldie but goodie, and suitable for a comforting dinner or enjoying with guests.
It’s kind of rainy today and while my belly asks for comfort food, my mind wants a hot bath tub with fragrant foam. Carpe diem the rare days of suitable weather for cozy me-time.
Do you remember the days of your childhood when your mom served a wonderful meal (after she spend hours in the kitchen) and you grabbed the ketchup bottle and covered everything under a red blanket? Yes guilty as charged and I finally got the payback. This leek-pancetta quiche is not a big deal of work but you know it’s not done in two minutes either. Also, I wanted to get the flavors right and headed to the store to buy pancetta and goat cheese. But as we sat down at the table Mr. F asked for ranch dressing… Can you believe that?
Lately, quiches, tarts, and pies make their weekly appearance in my kitchen. I love them all no matter if sweet or savory. I have to admit most of them are sweet. But this leek-pancetta quiche is a great combination and might become one of my favorites. I am very much into goat cheese and use it more often than I used to, but you can use cream cheese if that’s what you prefer.
- for the crust:
- 140 g / 1⅛ cups all-purpose flour
- 60 g / ⅔ cup rye
- ½ teaspoon fine sea salt
- 115 g / ½ cup unsalted butter, cold
- 3-6 tablespoons ice cold water
- for the filling:
- 2 leeks, chopped
- 135 g / 6 green onions, chopped
- 110 g / 4 oz. pancetta, diced
- 4 large eggs
- 160 g / 5.6 oz. goat cheese or cream cheese, softened
- 1 teaspoon fine sea salt
- ½ teaspoon white pepper
- Add flour and salt in your food processor with a blade attached and pulse a few times to mix the ingredients. Add butter and pulse again until little pea sized bits start to forms. Slowly add ice water, not all at once, just enough and pulse again. The dough should be crumbly but hold together than squeezed. Knead shortly with your hands, form a disk, cover with plastic wrap and put in your refrigerator for at least 30 minutes or over night.
- Preheat your oven to 200 C / 400 F.
- Add pancetta to your large pan and bring to a medium heat. Render the pancetta for 2 minutes, add the sliced leeks and sauté for 5 minutes. Add green onions and sauté for 2 more minutes. Stir from time to time. You shouldn’t need to add more oil but do so if it’s too dry. Let cool.
- In a medium bowl add eggs, goat cheese, salt and pepper and mix well.
- Grease your tart pan and roll out the dough on a lightly floured surface and shape into your tart pan. Arrange the leek mixture evenly on the bottom of the pan and pour the egg mixture on top.
- Bake for 30 to 35 minutes, let cool for 10 minutes.
If you are not into the goat cheese, you can easily substitute with cream cheese.