Leek and Pancetta Quiche
By Ocado
Published on 11 January 2024
This cosy quiche recipe from chef and food writer Benjamina Ebuehi is great year round for lunch or dinner. Made with a buttery wholemeal pastry and a rich, cheesy leek and pancetta filling, it’s an easy crowd-pleaser for everyone to enjoy. Best served warm but also delicious at room temperature. Serve with a bitter leaf salad tossed in a sharp lemony dressing. Looking for more quiche recipes? Look no further.Time and servings
1 hr 15 minsTotal time
6Servings
30 minsPrep time
45 minsCooking time
Ingredients
- 125g plain flour, plus extra to dust
- 125g wholemeal flour
- 120g unsalted butter, cold and diced
- 1 tsp fine salt
- 130g Italian diced pancetta
- 1 large leek, trimmed and sliced to ½ cm rounds
- 4 medium eggs
- 200ml whole milk
- 200ml double cream
- ½ tbsp wholegrain mustard
- 1 pinch ground nutmeg
- ½ tsp freshly ground black pepper
- 50g mature cheddar, grated
- 50g double Gloucester, grated
Method
Step 1
To make the pastry, add the plain flour, wholemeal flour, cold butter and ½ tsp salt to a bowl. Rub the butter into the flour with your fingertips until you have a mixture that resembles small breadcrumbs.Step 2
Make a well in the centre and pour in 90ml cold water. Stir gently with a wooden spoon or cutlery knife until the pastry starts to clump and come together. If it still looks quite dry add in an extra 10ml cold water and stir. Use your hands to bring the pastry together. Flatten it into a thick disc, wrap in cling film and chill in the fridge for at least 30 mins.Step 3
Heat the oven to 200°C/ 180°C fan/ gas 6. Remove the pastry from the fridge and unwrap. Lightly dust the surface with flour and roll out to a circle about 2-3mm thick. Line a 23cm fluted tart tin with the pastry, making sure to press it into the corners of the tin.Step 4
Trim off any overhanging pastry, prick the pastry base with a fork and line with a sheet of baking paper. Fill with baking beans or uncooked rice and bake for 20 mins. Remove the baking beans/ rice and baking paper and return to the oven. Bake for another 8-10 mins until the base looks dry to the touch. Set aside to cool.Step 5
To make the filling, add the pancetta to a frying pan over a medium heat and fry for 5-6 mins until well coloured but not crispy. Remove from the pan and set aside.Step 6
Add the leek to the pan – there should be enough fat leftover from the pancetta to cook. Sauté lightly until the leeks have softened. Remove from the heat and set aside with the pancetta.Step 7
In a separate bowl, beat the eggs. Add in the milk, cream, mustard, nutmeg, ½ tsp salt and pepper and mix to combine.Step 8
Sprinkle half the cheese over the pastry base then top with the pancetta and leek. Carefully pour over the egg mixture and sprinkle over the remaining grated cheese. Bake for 25-30 mins until the quiche is just set with a little wobble in the middle.Step 9
Remove from the oven and leave to cool for 10 mins before slicing and serving warm.