The quiche with leeks and pancetta is a very fragrant, tasty savory tart despite the simplicity of the ingredients. The leek has a very pleasant aroma, perfect to make this delicious preparation even more tempting. Ready in just over half an hour, the quiche with leeks and pancetta is perfect as a quick dinner idea or to clear out the fridge. It can be served either hot or cold.
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 35 Minutes
- Cooking time: 25 Minutes
- Portions: 4/6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 cups Leeks (white part only, sliced)
- 3.5 oz Pancetta (diced)
- 3 Eggs (medium)
- 7 tbsp Milk (about 100 ml)
- 1 oz Grated cheese (about 1/4 cup)
- 1 pinch Fine salt
- 1 pinch Black pepper
- 1 roll Puff pastry
Preparation
Preheat the oven to 392°F.
Thinly slice the leek (use only the white part), discarding any unwanted parts.
In a bowl, beat the eggs with a pinch of salt and pepper. Add the milk, the sliced leek, the diced pancetta, the grated cheese and mix.
Roll out the puff pastry and place it in a round tart pan. Pour in the filling (it may seem small in quantity, but the filling will puff up during baking).
Bake the leek quiche on the middle rack for about 25 minutes or until it is well risen and evenly golden.
