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
- 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
- Preheat oven to 375°F.
- 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.
- 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.
- 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.
- 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.
- Pour egg mixture into the prepared pie crust. Cook for 40 minutes or until a knife comes out clean. Cool slightly before serving.