Bacon and Leek Quiche
Serves 1
Directions
- 1Sift flour, add salt and room temperature butter, then rub together until it forms a crumbly texture.
- 2Add water, bring together into a firm ball of pastry, knead, wrap, and chill.
- 3Roll out pastry and place in a greased pan.
- 4Blind bake the pastry in the oven.
- 5Cook the pancetta and leeks in a pan, then drain excess fat.
- 6Combine leek and pancetta mixture with cream, salt, pepper, grated gruyere, and parsley.
- 7Fill the pastry with the mixture and top with more grated cheese.
- 8Bake the quiche in the oven.
Ingredients
- 200 g plain flour
- salt
- 200 g unsalted butter
- 2 tbsp water
- pancetta, finely sliced
- leeks, finely sliced
- 2 tbsp cream
- gruyere cheese
- flat leaf parsley
Equipment
mixing bowlfrying panfoil
Tips
- Use pulses, rice, or ceramic baking stones to weigh down pastry when blind baking.
- Pancetta can be substituted with unsmoked bacon.
