Quiche is a really versatile dish that you can take in any direction you like—just be generous with the filling: you want about two-thirds flavoring ingredients to one-third custard. Quiches are often better the next day, once the custard has had a chance to set properly and the flavors to mingle.
SERVES: 2
INGREDIENTS:
FOR THE PIE PASTRY:
- 1½ cups all-purpose flour, plus extra for dusting
- Pinch of salt
- ½ cup (1 stick) butter, cubed, at room temperature
FOR THE FILLING:
- 7 ounces pancetta
- Olive oil
- 2 leeks, trimmed and finely chopped
- 4 eggs
- ¼ cup heavy cream
- Sea salt and freshly ground black pepper
- 4 ounces Gruyère cheese, finely grated
- 2 Tbsp chopped flat-leaf parsley
INSTRUCTIONS:
- MAKE THE PASTRY:
- Sift the flour and salt into a mixing bowl.
- Rub the butter into the flour using your fingertips.
- Add 2-3 tablespoons of cold water and mix until it comes together.
- Knead lightly on a floured surface to form a smooth, solid ball.
- Wrap in plastic wrap and chill for 20 minutes.
- PREPARE THE TART PAN:
- Preheat the oven to 375°F.
- Oil a 10-inch loose-bottomed tart pan.
- ROLL AND LINE THE TART PAN:
- Flour a work surface and roll out the pastry to the thickness of ⅛ inch.
- Use it to line the prepared pan.
- Leave some excess pastry overhanging the edges.
- Prick the base with a fork and chill for 10 minutes.
- BLIND-BAKE THE CRUST:
- Line the chilled pastry case with parchment paper and fill with ceramic baking beans or uncooked rice.
- Place it on a baking sheet and blind-bake in the preheated oven for 10–15 minutes.
- Remove the paper and beans, then bake for an additional 5–8 minutes until golden.
- Trim off the excess pastry with a sharp knife, then set the pie shell aside.
- COOK THE FILLING:
- Cook the pancetta in a large oiled frying pan over medium heat until colored and almost crisp.
- Add the leek and sauté until soft and completely cooked through.
- Drain to remove excess oil if necessary.
- MAKE THE FILLING:
- Mix the eggs and cream together in a bowl.
- Season with a pinch of salt and pepper.
- Add three-quarters of the Gruyère and stir in the leek mixture.
- Add the parsley and mix well.
- Pour the mixture into the cooked pie shell.
- Sprinkle the top with the remaining cheese and cook in the preheated oven for 15–20 minutes until golden and set.
- SERVE:
- Remove the quiche and allow to cool slightly before serving.
HOW TO MAKE PIE PASTRY IN A FOOD PROCESSOR:
- Blend the flour, butter, and salt together first.
- Add the cold water and pulse until combined.
- Tip the dough onto a floured surface and knead once or twice to bring it together in a smooth ball.
