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Gruyere, Leek, & Pancetta Quiche
This classic spring dish is made richer with gruyere, an aged swiss with nutty undertones that pairs great with eggs.
For the crust:
- 1¼ cups all purpose flour (plus more for dusting)
- ½ tsp salt
- 6 tbsp cold butter (cut into small pieces)
- 1 large egg yolk
- 4 to 6 Tbsp ice water
For the filling:
- 8 oz diced pancetta
- 2 large leeks (thinly sliced)
- 1 tsp chopped thyme leaves
- 6 oz Gruyère cheese (shredded)
- 3 large eggs
- 1 large yolk
- 1¼ cups heavy cream
- salt and freshly ground pepper to taste
For the crust:
Preheat the oven to 375 degrees.
Add the flour and salt to a food processor and pulse a few times. Add the cold butter and pulse until pea sized. Add the egg yolk and start adding the ice cold water, 1 tablespoon at a time, until the dough comes together.
Place the dough on a floured surface and into a 12-inch round. Transfer the dough into a pie plate and refrigerate 10 minutes. Cover the crust with foil and fill with pie weights. Bake 30 minutes.
For the filling:
In a large skillet on medium high, fry the pancetta until golden brown and crispy. Remove from pan. Turn the heat to medium and sauté the leeks and thyme in the grease until the leeks are tender but not browned. Season with salt and pepper.
Transfer the leeks to a bowl and let it cool. Once the leeks are cooled, add the bacon and the shredded gruyere cheese. In a separate bowl, whisk the eggs and egg yolks with the heavy cream, making a custard. Season with salt and pepper.
Add the pancetta, leek, and cheese mixture to the pie shell. Pour the custard into the pie shell, making sure it’s evenly distributed.
Bake the quiche for 30 minutes, rotating halfway through, until puffed and lightly brown. Let the quiche cool for 15 minutes and serve warm.
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