Leek and Pancetta Quiche

0 13
in Beef, Breakfast, French, HEALTHY MEALS

Ingredients

************ Main Ingredients ************
200g Pancetta
2 Leeks, trimmed and finely chopped
4 Eggs
4 EL Double Cream
100g Gruyère cheese, finely grated
2 tbsp chopped flat leaf parsley
************ Shortcrust Pastry ************
200g plain flour, plus extra for dusting
Pinch of salt
100g butter, at room temperature, cubed

Instructions

1.************ Pastry Crust ************
2. Sift the flour and salt into a large mixing bowl. Add in the cubed butter and mix it into the flour, keeping the mixture light and airy
3.Once the mixture starts to gain a breadcrumb texture, start to add in 3 – 4 tablespoons of cold water ( add more if needed ) to bring the pastry together to form a consistency that isn’t too wet or too dry.
4.Flour your work surface and start kneading your pastry lightly to create a smooth, solid ball. Wrap it in cling film and set it in the refrigerator for 20 minutes.
5.Preheat the oven to 200°C. Lightly oil a tart tin or any tin, even a cast iron pan will do.
6.Flour your work surface and take out your pastry from the refrigerator. Roll the pastry out to about the thickness of a 50 cent coin ( 0.5 cm ).
7.Line the pastry on your preferred quiche tins. Push the pastry out into the corners and sides ensuring the pastry is flat and against the wall of the tin. Let some pastry hang over the tin( crispy edges !! )and gently prick the base with a fork. Set it aside to chill for 10 minutes.
8. Line the chilled pastry case with greaseproof paper and fill with ceramic baking beans or uncooked rice. Blind bake in the preheated oven for 10–15 minutes. Remove the paper and beans, then bake for a further 5–8 minutes until golden. Trim off the excess pastry with a sharp knife, then set the case aside.
9.************ Quiche Filling ************
10.Get a large frying pan with oil nice and hot and fry the pancetta over medium heat until it’s colored and a crispy consistency. Add the leek and sauté for 3–4 minutes until soft and completely cooked through.
11.Drain it on kitchen towel to remove any excess oil.
12.Get a bowl and mix in the eggs and cream together, season well. Add in the grated Gruyère cheese ( save some for later ) and stir in the leek mixture as well.
13. Add in the parsley into the mix. Taste and adjust the seasoning as needed.
14.************ Quiche ************
15.Take your leek mixture and pour it slowly into the pastry case and sprinkle the top with the remaining cheese.
16.Set it in the oven for 15 to 20 minutes or until golden and the mixture has set.
17.Take the quiche out of the oven and let it rest for 3 – 5 minutes.