by Eva on April 24, 2013
Did I brag about our sunny weather here in the South East last time? I did and I won’t take it back even it is raining right now and drops are falling on my window. A spring shower gives me a break from the sun. My belly asks for comfort food and my mind for a hot bath tub with fragrant foam. Carpe diem the rare days of suitable weather for cozy me-time.
Do you remember the days of your childhood when your mum served a wonderful meal (after she spend hours in the kitchen) and you grabbed the ketchup bottle and covered everything under a red blanket? Yes guilty as charged and I finally got the payback. This quiche is not a big deal of work but I wanted to get the flavors right and headed to the store to buy pancetta and goat cheese. But as we sat down at the table Mr. F asked for ranch dressing… Can you believe that?
Quiches, tarts and pies make their weekly appearance in my kitchen. I love them all no matter if sweet or savory. I have to admit most of them are sweet. This one is a classic, oldie but goodie, and suitable for a rainy day treat or enjoying with guests. Although the goat cheese is not dominant at all, you can easily substitute with cream cheese. Enjoy!
leek and pancetta quiche
for the crust:
- 140 g / 4.9 oz. all-purpose flour
- 60 g / 2.1 oz. rye (or all-purpose flour)
- ½ tsp. fine sea salt
- 110 g / 1 stick unsalted butter, cold
- 3-6 Tbsp. ice cold water
for the filling:
- 550 g / 19.4 oz. (about 2) leeks, sliced 1.5 cm / ½ inch thick
- 135 g / 6 green onions, sliced
- 110 g / 4 oz. pancetta, diced
- 4 large eggs
- 160 g / 5.6 oz. goat cheese or cream cheese, softened
- 1 tsp. fine sea salt
- ½ tsp. white pepper
I used my 20 x 30 cm / 7.8 x 11.8 inch tart pan with removable bottom. But you can also use a round tart pan or springform pan 26 cm / 10 inch.
- Add flour and salt in your food processor with a blade attached and pulse a few times to mix the ingredients. Add butter and pulse again until little pea sized bits start to forms. Slowly add ice water, not all at once, just enough (this depends on the humidity level of your flour) and pulse again. The dough should be crumbly but hold together than squeezed. Knead shortly with your hands, form a disk, cover with plastic wrap and put in your refrigerator for at least 30 minutes or over night.
- Preheat your oven to 200 C / 400 F.
- Add pancetta to your large pan and bring to a medium heat. Render the pancetta for 2 minutes, add the sliced leeks and sauté for 5 minutes. Add green onions and sauté for 2 more minutes. Stir from time to time. You shouldn’t need to add more oil but do so if it’s too dry. Let cool.
- In a medium bowl add eggs, goat cheese, salt and pepper and mix well.
- Grease your tart pan and roll out the dough on a lightly floured surface and shape into your tart pan. Arrange the leek mixture evenly on the bottom of the pan and pour the egg mixture on top.
- Bake for 30 to 35 minutes, let cool for 10 minutes.
Smoked salmon makes a great substitute for the pancetta.