Preheat oven to 180°C.
Process flour, salt and butter in a food processor and add cold water to form a smooth dough. Remove, wrap in clingfilm and refrigerate for 30 minutes.
Roll pastry out thinly on a floured surface, press into a 23cm loose-bottomed quiche tin. Place a sheet of baking paper over pastry, fill with baking beans or rice and bake for 10 minutes. Remove paper and beans or rice and bake for 7 minutes. Remove pastry shell from tin and allow to cool.
Add pancetta to a frying pan. Sauté for 1 minute. Add leeks and sauté until soft. In a bowl, whisk eggs and cream, stir in Gruyére, mustard and thyme. Season.
Place pancetta and leek mixture in pastry shell, pour over egg and cream mixture. Bake for 30 minutes or until puffed up and golden.
Allow to cool slightly, serve sliced.
Words and image:Fairlady magazine
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