Pancetta & Leek Quiche

Quiche with Leeks & Pancetta

  • Author: Kathryn | FoodieGirlChicago
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 70 minutes
  • Yield: 8 servings 1x
  • Category: Breakfast + Brunch
  • Method: Baking
  • Cuisine: French


This quiche with creamy leeks and crisp pancetta is a wonderful addition to Sunday brunch!



For the crust:

  • 1 1/2 cups all-purpose flour, (I prefer King Arthur)
  • 1/4 teaspoon salt
  • 4 oz European style butter, cut into small cubes
  • 4 tablespoons very cold water

For the filling:

  • 3 oz thin sliced pancetta, chopped
  • 3/4 cup leeks, thinly sliced
  • 5 eggs
  • 1 cup half and half
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon salt
  • 6 oz gruyere, grated
  • 1/4 teaspoon cardamom
  • 1/2 cup Italian parsley leaves, chopped


  1. Preheat oven to 375°F.
  2. Add flour and salt to the bowl of a food processor fitted with a standard blade; pulse 2-3 times. Add butter and pulse several times until a pea-sized mixture forms. With the motor running, pour in water, continue to process until a ball forms.
  3. Lightly flour a work surface. Roll dough into a circle to fit your pie pan. Place dough in the pie pan; flute the edges if your pie pan does not have a natural curve to it. Refrigerate until ready to assemble quiche.
  4. Heat a medium saute pan to just under medium heat. Add pancetta and cook 7-8 minutes, until crisp. Remove from pan and drain on a plate covered with a paper towel. Add leeks to the pan, sauté 1 minute. Remove leeks from pan and add to cooling pancetta.
  5. Place eggs in a large bowl, whisk until all yolks are broken. Add half & half, salt and pepper; whisk until blended. Add cheese, leeks, pancetta, cardamom and parsley. Mix well.
  6. Pour egg mixture into the prepared pie crust. Cook for 40 minutes or until a knife comes out clean. Cool slightly before serving.