Leek and Pancetta Quiche


  • 4-½ oz. (1 cup) unbleached all-purpose flour
  • 2 tsp. granulated sugar
  • ½ tsp. kosher salt
  • 4-½ oz. (9 Tbs.) cold unsalted butter, cut into 9 pieces
  • 1 large egg yolk
  • 2 Tbs. cold whole or 2% milk
  • 8 large egg yolks
  • + 8 more ingredients
    • 1 cup heavy cream
    • 1 cup whole milk
    • ¼ cup chopped fresh flat-leaf parsley
    • ¼ tsp. freshly grated nutmeg
    • Kosher salt and freshly ground black pepper
    • 1 cup thinly sliced, sautéed leeks (white and light-green parts only)
    • ½ cup chopped, cooked pancetta (from 2 oz. raw)
    • ½ cup grated Parmigiano-Reggiano

Make and blind bake the crust In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Add the butter and mix on low speed until the flour is no longer bright white, the dough holds together when you press a clump with your fingers, and there are still flakes of bu...

View full recipe at SpringPad


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