Leek and pancetta quiche

leek and pancetta quiche

This tasty quiche recipe comes from Cecile Boissonneau – bon appetit!

Serves 4

brixton windmill flour Pastry:

80g cold unsalted butter cut into dice

30/40 ml cold water

150g Brixton Windmill wholemeal flour

1tsp ground cumin

1/2 tsp salt


2 organic free range eggs

150 ml creme fraiche

30 ml whole milk

1 medium leek cut in 5mm dice

75g pancetta

A handful of parsley leaves finely cut and grated Parmesan (optional)

  • Put the flour, salt and cumin into a bowl, and add the butter. Rub it in by hand until you reach a fine breadcrumb texture. Add the water and continue working until the dough comes together. Shape it into a disc, wrap it in cling film and chill for at least one hour.
  • While the pastry is in the fridge prepare the filling.
  • Mix together in a jug the eggs, the creme fraiche and the milk.
  • Cook the pancetta for 3 min in a frying pan over a medium flame. When cooked put the meat aside, keeping the fat in the pan.
  • Cook the leek pieces using the reserved fat. Keep them over a low medium flame for 10 minutes, making sure not to brown them.
  • Remove from the heat and add the pancetta and the parsley to the pan.
  • After one hour in the fridge, take the dough out and leave it aside for 15 min. Switch on the oven at 170°C.
  • Line the bottom of a 20cm fluted tart pan with greaseproof baking paper.
  • Roll the dough out between two sheets of cling film to avoid using more flour. Line the pan with the pastry and trim the edges. Let it rest for 10 min in the fridge before putting it in the oven for 15min.
  • After that time, remove from the oven, add the pancetta, leek and parsley and pour over the egg mix. If you want, add some grated parmesan on top. Put the pan back into the oven for 25min.
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