Name: Pancetta and leek quiche
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 225 g flour sifted; 1/2 tsp salt; 125 g butter; 3 Tbs water cold; 100 g pancetta finely chopped; 2 leeks finely chopped; 4 eggs large; 1 cup cream; 1 cup gruyère cheese grated; 2 Tbs wholegrain mustard; fresh thyme sprigs; sea salt and freshly ground black pepper

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Ingredients (12)

PASTRY:

225 g	flour — sifted
1/2 tsp	salt
125 g	butter
3 Tbs	water — cold

FILLING:

100 g	pancetta — finely chopped
2	leeks — finely chopped
4	eggs — large
1 cup	cream
1 cup	gruyère cheese — grated
2 Tbs	wholegrain mustard
	fresh thyme — sprigs
	sea salt and freshly ground black pepper

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Method:

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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