Leek and pancetta quiche

This leek and pancetta quiche with homemade shortcrust pastry is a favourite in the Salford Kitchen! The original recipe is from Gordon Ramsay, but I use a slightly different method to make the pastry case. I’ve made this quiche many times, as it’s relatively easy to whip up, super delicious, and stores well in the fridge – perfect for lunch or dinner the following day!

Leek and pancetta quiche, served with a simple garden salad

Ingredients

Serves four

  • 1 quantity shortcrust pastry – see here for ingredients and method
  • 200g pancetta lardons
  • 2 leeks, trimmed and finely chopped
  • 4 eggs
  • 4 tbsp crème fraiche (or double cream)
  • 100g Gruyere cheese, finely grated
  • 2 tbsp chopped flat leaf parsley
  • Olive oil, for frying
  • Salt and freshly ground black pepper

Method

  • Make the shortcrust pastry, and blind bake as per the instructions here.
  • Pre-heat the oven to 200°C / 180°C fan / Gas 6 and place a baking sheet on the top shelf of your oven.
  • Fry the pancetta in a large oiled frying pan over a medium heat for 3-4 minutes until coloured, and the fat has been rendered. Remove the pancetta from the frying pan and drain on kitchen paper.
  • In the same pan, add the leek and sauté for 3-4 minutes until soft and completely cooked through. Drain and remove excess oil if necessary.
  • Mix the eggs and cream together in a bowl. Season with a pinch of salt and pepper. Add three-quarters of the Gruyere and stir in the leek and pancetta. Mix well then add the parsley. Taste and adjust the seasoning as necessary.
  • Pour the mixture into the cooked pastry case, ensuring an even distribution of the leek and pancetta, and sprinkle the top with the remaining cheese. Place the pastry tin on the preheated baking sheet and cook for 15-20 minutes or until golden and set.
  • Remove the quiche and allow to cool slightly on a wire rack before serving.

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