Caramelized Leek & Pancetta Quiche
Serves: 1 (8-inch) quiche
 
Ingredients
  • 1⁄2 (14.1-ounce) package refrigerated piecrust dough (1 sheet)
  • 1 tablespoon unsalted butter
  • 1 cup thinly sliced leeks, white part only
  • 3⁄4 cup shredded Gruyère cheese
  • 1⁄3 cup chopped crisp-cooked thinly sliced pancetta
  • 3⁄4 cup heavy whipping cream
  • 2 large eggs
  • 1 teaspoon chopped fresh thyme
  • 1⁄4 teaspoon fine sea salt
  • 1⁄4 teaspoon ground black pepper
Instructions
  1. Preheat oven to 450°. Lightly spray an 8-inch tart pan with removable bottom with cooking spray.
  2. Press piecrust dough into bottom and up sides of prepared tart pan. Using the wide end of a chopstick, gently press dough into indentations in sides of pan. Trim excess dough. Using a fork, prick bottom of dough. Place a sheet of foil large enough to cover bottom of crust in pan, and weigh down with pie weights or dried beans.
  3. Bake for 8 to 10 minutes. Remove weights and foil. Bake until crust is golden brown, 8 to 10 minutes more. Let cool completely in pan.
  4. Reduce oven to 350°.
  5. Place cooled tartlet pan with crust on a rimmed baking sheet.
  6. In a small sauté pan, melt butter over medium-high heat. Stir in leeks until coated with butter. Reduce heat to medium-low, and cook, stirring frequently, until leeks are tender and starting to caramelize, 8 to 10 minutes. (Reduce heat to low if leeks are browning too much.) Let cool. Coarsely chop leeks.
  7. Into cooled crust, layer cheese, leeks, and pancetta, scattering each layer evenly.
  8. In a large liquid-measuring cup, whisk together cream, eggs, thyme, salt, and pepper until well combined. Pour into prepared crust.
  9. Bake quiche until set and slightly puffed, 23 to 25 minutes. Let cool to room temperature before cutting. Serve quiche within 4 hours.
Notes
Make-Ahead Tip: Quiche can be made a day in advance, wrapped well, and refrigerated. Cut into serving pieces, place on a parchment-lined rimmed baking sheet, and warm in a 350° oven for 5 to 8 minutes.
Recipe by TeaTime Magazine at https://teatimemagazine.com/caramelized-leek-pancetta-quiche/