Quiche

info

• TIME 30 minutes
• MAKES 4 servings

ingredients

• 2 pie crusts
• 1 bunch of leeks **(3 leeks)**
• Diced pancetta
• 4 eggs
• 2 egg yolks
• 2 cups cream
• 8 oz cheese **(gruyere or cheddar)**
• Herbs de Provence
• salt + pepper

steps

1. Blind bake the crusts.
2. Clean the leeks and then thinly slice them.
3. Saute the pancetta and leeks, seasoned with herbs de provence and pepper **(can be made ahead)**.
4. Shred the cheese.
5. Make the custard by whisking eggs, yolks, and cream. Season with salt + pepper.
6. Spread leek mixture on the bottom of the crusts, spread cheese over, and then pour egg custard on top.
7. Bake for ~20 minutes **(in tart/ pie pan)** at 400°F.
8. Optionally, sprinkle with aleppo pepper.

notes

• A lot of quiches end up with a sort of spongy texture that I dislike, but this one has a rich, custardy consistency which also reheats well.

Based On

• [Gordon Ramsey's Leek & Pancetta Quiche](https://youtu.be/6LzLqmfiOVU)
• [Jacques Pepin's Quiche Lorraine](https://youtu.be/h9m5hI4XUy8)