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Leek and Pancetta Quiche

7/2/2020

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I'm not gonna lie, this takes quite a bit of effort but it's so very well worth it.  Make it ahead of time to save you the stress making this on the day of your fancy brunch.
This recipe is from Fine Cooking.

Ingredients
For the dough

4 1/2 oz (1 cup) unbleached all-purpose flour
2 tsp. granulated sugar
1/2 tsp. kosher salt
4 1/2 oz (9 Tbs.) cold unsalted butter, cut into 9 pieces
1 large egg yolk
2 Tbs. cold whole milk


For the custard
​
8 large egg yolks
1 cup heavy cream
​1 cup whole milk
1/4 tsp. freshly grated nutmeg
1 Tbs. dijon mustard
4-6 oz pancetta, diced
3/4 cup Parmigiano-Reggiano, grated
2 large leeks, sliced
2 Tbs. chopped parsley
Kosher salt and freshly ground black pepper



STEP 1: MAKE THE DOUGH

In a stand mixer fitted with the paddle attachment, combine 4-1/2 oz. (1 cup) unbleached all purpose flour, 2 tsp. granulated sugar, and 1/2 tsp. kosher salt. Add 4-1/2 oz. (9 Tbs.) cold unsalted butter, cut into 9 pieces 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 butter the size of pecan halves throughout, about 1 minute. (Alternatively, use a pastry cutter or your fingers to work the butter into the dry ingredients until there are pea-size pieces of butter throughout.)

In a small bowl, whisk 1 large egg yolk and 2 Tbs. cold whole or 2% milk, then add it all at once to the flour mixture. Mix on low speed (or with a fork) until the dough barely comes together, 15 to 30 seconds in the mixer, longer by hand. The dough will look shaggy at this point.

Turn the dough out onto a clean work surface and gather it into a mound. Starting at the top of the mound and using the heel of your hand, smear a section of the dough away from you, sliding it down the side and along the work surface until most of the butter pieces are smeared into the dough. Repeat with the remaining dough in sections.
​
With a bench knife, gather the dough together, flatten it into a disk about 1 inch thick, and wrap it in plastic. Refrigerate for at least 1 hour. (The dough may be refrigerated for up to 4 days or frozen for up to 1 month. If storing for more than 1 day, wrap it in another layer of plastic. If frozen, thaw overnight in the refrigerator before using.)


STEP 2: Shape and blind bake the crust​

With this buttery dough comes a trade off: It tastes amazing and flakes beautifully, but it can shrink. To limit shrinkage, shape the dough so the edge extends above the dish, place some aluminum foil onto the crust and fill it high with beans or pie weights before blind baking. Because the crust is not docked, the beans need to stay in place throughout blind baking to keep it from puffing up.

On a well-floured work surface, using a floured rolling pin, roll out the dough into a 12-inch-wide, 1/8-inch-thick circle. Roll the dough around the rolling pin and unroll it over a 9- to 10-inch quiche dish, or a 9- to 9-1/2-inch pie plate. Without stretching it, press the dough gently into the bottom and sides of the dish. Use scissors or a paring knife to trim the dough, leaving a 3/4-inch overhang.
If using a quiche dish, fold the overhang into the dish and press the sides up to create an edge that’s about 1/4 inch above the rim of the dish. If using a pie plate, fold the overhang under itself and flatten it slightly to completely cover the rim of the pie plate. Crimp decoratively.
Refrigerate for at least 1 hour to allow the dough to relax before baking. (The unbaked crust can be wrapped in plastic and refrigerated for up to 2 days or frozen for up to 2 weeks. If frozen, let the crust stand at room temperature for 30 minutes before baking.)
Position a rack in the center of the oven, put a large rimmed baking sheet on it, and heat the oven to 350°F.
Crumple a 12-inch square of parchment, flatten it, then line the crust with it. Fill the crust to the top with dried beans, gently pressing them against the sides. Bake on the hot baking sheet until the edge is a deep golden-brown and the bottom no longer looks raw (carefully pull back the parchment to check; if using a glass pie plate, you can see if the underside is golden), 40 to 45 minutes; protect the edge with a pie shield or ring of foil if it’s getting too dark. Remove the parchment and beans (and pie shield if necessary) and cool on a rack to room temperature, about 30 minutes.


STEP 3: Cook the add ins 

Heat a large frying pan over medium heat.  Add pancetta and cook until browned and crisp, about 5-6 minutes. Use a slotted spoon and remove from pan. Do not clean out pan.  In the same pan, cook the leeks in the rendered fat.  Cook until soft and fragrant, another 5-6 minutes. Set leeks aside withthe bacon.  You will add these in with the custard.

STEP 4: Make the custard

This custard is made with milk, cream, and egg yolks (not whole eggs), so even after baking, it’s soft and supple.

In a medium bowl or large liquid measure, whisk together 8 large egg yolks, 1 cup heavy cream, 1 cup whole milk, 1/4 tsp. freshly grated nutmeg, dijon, 1/2 tsp. kosher salt, 1/4 tsp. freshly ground black pepper, and parsley.

STEP 5: Fill the quiche


Position a rack in the center of the oven and heat the oven to 325°F.
Put the blind-baked crust on the rimmed baking sheet and scatter the pancetta, leeks and parmigiano over the bottom, being sure they are evenly distributed. Whisk the custard and slowly pour it into the crust, taking care not to shuffle the add-ins around too much.

STEP 6: Bake the quiche

Carefully transfer the quiche on the baking sheet to the oven and bake at 325°F until the custard feels set to the touch in the center, 55 to 60 minutes. It should be golden-brown and slightly puffed and should not slosh when you jiggle it.
Let cool on a rack for at least 45 minutes, then slice and serve warm or at room temperature. Or, for the best-looking slices, cool the quiche completely, then refrigerate, slice when cold, and reheat. (The quiche can be made up to 2 days ahead. Once cooled, tightly cover with plastic wrap and refrigerate. Reheat in a 350°F oven, edge covered with a pie shield, until warmed through, 20 to 25 minutes.)

Quiche Dos and Dont’s
Do
• Blind bake your shell thoroughly so you don’t end up with a soggy crust.
• Use leftover cooked vegetables and meats; their seasonings will boost flavor.
• Let the quiche cool for at least 45 minutes so the custard can firm up for nice-looking slices. At the bakery, we thoroughly chill it in the fridge before cutting it, and then reheat slices to order.
Don’t
• Overdo the add-ins; you want to enjoy the silky texture and rich flavor of the custard, too.
• Add very watery ingredients; the excess water will make the custard soupy. Squeeze cooked spinach dry and drain raw tomatoes before adding.
• Slice quiche while hot. It will taste good, but the custard may not hold its shape and the back crust may fall away from the custard.

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    I started this blog so that I could document and share my adventures in travel, photography, food and the things that inspired me. It's a work in progress as are most things in life.

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      • Simple Lemon Tart
      • Meyer Lemon Danish Braid
      • Meyer Lemon Loaf Cake
      • Mexican Popcorn
      • Carrot Cake Cheesecake
      • Icelandic Skyr & Blueberry Cake
      • Mint Chocolate Chip Gelato
      • Red Wine Chocolate Cake
      • Red Velvet Cherry Cake Roll
    • Veggies >
      • Mexican Pickled Onions with Lime Juice
      • Border Pintos
      • Mexican Street Style Cauliflower
      • Roasted Fennel with Parmesan
      • French Flageolet Beans
      • Roasted Beets and Carrots with Goat Cheese Dressing
      • Mexican Street Corn Salad
      • Vegetarian Chorizo Tacos
      • Chipotle Quiona Sweet Potato Tacos with Pomegranate Salsa
      • Thomas Keller's Creamed Pearl Onions
      • Spaghetti Squash & Black Bean Tacos with Queso Fresco From the Smitten Kitchen Cookbook
      • Warm Winter-Vegetable Salad
      • Miznon's Cauliflower
      • Roasted Butternut Squash Casserole
      • Bacon Roasted Roots with Rosemary Honey
      • Summer Squash Gratin
    • Chicken >
      • Cashew Chicken
      • French Chicken Casserole
      • Sichuan Bang Bang Chicken
      • Pollo Asado
      • Sweet-and-Spicy Chicken
      • Kung Pao Chicken
      • Spicy Chicken Stir-Fry With Celery and Peanuts
      • Instant Pot Butter Chicken
      • Stewed Chicken Legs and Thighs with Fresh Herbs and Olives
      • Chicken Satay With Peanut Sauce
      • Simple Chicken Tacos
      • Greek Chicken
      • Cashew Chicken Stir Fry
      • Korean Chicken Bowls
      • Korean Chicken Kabobs
      • Baked Chicken With Potatoes, Cherry Tomatoes and Herbs
      • Jalapeno Dijon Grilled Chicken Thighs
      • Crispy Mustard-Roasted Chicken
      • Coq au Vin in the Instant Pot
      • Caramelized Black Pepper Chicken
      • Chicken Buddha Bowl
      • Greek Avocado Chicken Salad
      • Chicken & Broccoli Quinoa Casserole
      • Pretzel-Crusted Chicken
      • Orzo Chicken Salad With Tarragon Dressing
      • Creamy Dijon Chicken Quinoa
      • Chicken Tikka Masala
      • Cheesy Chicken Quinoa Mexican Bake
    • Meats >
      • Filipino Pork Adobo
      • Swedish Meatballs
      • Birria Tacos
      • Pork Adobo Tacos
      • Filet Mignon with Mustard & Mushrooms
      • Pork Adobada
      • Sartù Di Riso
      • Turkey Meat Loaf with Sage Gravy
      • Tri-Tip Steak With Tiger Bite Sauce
      • Pork-and-Ricotta Meatballs in Parmesan Broth
      • Red Wine Braised Short Ribs.
      • Beef Bourguigonne Potpie
      • ​Turkey and Sausage Stuffed Sweet Potatoes
      • Seared Steak with Brussels Sprouts and Almonds
    • Fish >
      • Cajun Honey Butter Salmon
      • Bang Bang Shrimp Tacos
      • Grilled Salmon with Lemon Relish
      • Grilled Glazed Salmon Sandwiches with Bacon
      • Cedar Plank Salmon with Blistered Tomatoes
      • Slow-Baked Salmon with Lemon and Thyme
      • Seared Scallops with Herb-Butter Pan Sauce
    • Noodles >
      • Birria Ramen
      • Thai Coconut Curry Raman
      • Chicken Khao Soi
      • Thai Peanut Chicken Ramen
      • Spicy-Sweet Sambal Pork Noodles
      • Beef & Broccoli with Udon Noodles
      • Crispy Caramelized Pork Ramen Noodle Soup
      • Instant Pot Pho
      • Thai Coconut Curry Noodle Soup
      • Thai Red Curry Noodle Soup
      • Thai Green Curry Chicken Soup
      • Pork Dan Dan Noodles
      • Thai Peanut Chicken Noodles
      • Thai Shrimp Noodles
      • Spicy Peanut Noodles with Chili Garlic Oil
      • Spicy Garlic Butter Noodles
    • Pasta >
      • Family Spaghetti from The Bear
      • Baked Feta Pasta
      • Cheater Chicken Parmesan Pasta
      • Spaghetti al Limone with Chef Frank Prisinzano
      • Torta di Rigatoni
      • Cheesy Lemony Zucchini Orzo
      • Bolognese
      • Butternut Squash Baked Pasta
      • Cacio e Pepe with Arugula and Lemon
      • Handmade Semolina Pasta
      • Adult Mac & Cheese
      • Lemon Garlic Shrimp Pasta
      • Pasta with Sausage, Basil & Mustard
      • Greek Lasagna (Pastitsio)
      • Spaghetti with Warm Bacon Mushroom Vinaigrette
    • Pizza >
      • Nancy Silverton's Pizza Dough
      • White Mushroom Pizza
      • Roasted Garlic and Artichoke Pizza
      • Beet Pesto Pizza with Kale and Goat Cheese
      • Caramelized Butternut Squash, Crispy Kale & Fontina Pizza
      • Shrimp Pizza with Spicy Peanut Butter Sauce
      • Walnut Pesto Pizza with Coppa and Roma Tomatoes
    • Sandwiches & Paninis >
      • Grilled Ham & Gruyere Cheese Sandwich
      • Carnitas and Apricot Preserve Grilled Cheese Sandwich
      • Feta, Yam & Candied Bacon Panini
      • PB & J with BACON
      • B.L.A.S.T.
      • Squash, Manchego and Balsamic-Onion Grilled Cheese
      • Beet and Arugula Grilled Cheese
      • South West Spicy Chicken Panini
      • Veggie Sandwich
      • Paninis that need attention
    • Burgers >
      • Chicken Burgers with Red Cabbage and Apple Slaw
      • Turkey Burgers with Goat Cheese and Citrus Glaze
      • Thai Curry Turkey Burgers
      • Chicken Burgers with Rosemary Mayonnaise
      • Truffle Burgers With Truffle Aioli
      • Chicken Ranch Bacon Burgers
      • Peanut Butter, Bourbon Bacon Jam, Pimento Cheese Burgers
      • Asian Turkey Burgers with Sriracha Mayo
      • Black Bean Burgers
    • Bad Ass Bars >
      • Spiced Banana Date Muffins
      • Tony's Peanut Butter Protein Bars
      • Melissa's Kind Bars
      • Sesame-Peanut Bars
      • Trail Mix Granola Bars
      • Aussi Bites
    • Tarts & Galettes >
      • French Onion Tart with Bacon
      • Artichoke Tart
      • Zucchini & Goat Cheese Tart
      • Savory Mushroom & Goat Cheese Tart
      • Curried Squash Galette
      • Mushroom and Leek Galette with Gorgonzola
      • Beetroot & Feta Tart
    • Risotto >
      • Mushroom Risotto with Truffle Oil
      • Beet Risotto
    • Appetizers, Salsa & Sauces >
      • Chile Pasilla Oaxaqueno Salsa
      • Artichoke Tapenade
      • Salsa Verde
      • Milo's Mom's Salsa
      • Romesco Salsa
      • KC-Style Chipotle BBQ sauce
      • Green Olive Tapenade
      • Rosemary Roasted Cashews
      • Cilantro Chile Almond Dip
      • Cilantro Hummus
  • Must See Films
  • Rebecca's Page
    • Introducing Rebecca
    • Rebecca's First Vacation
    • Rebecca's Weekend with Bonnie
    • Family Weekend At Bubble Island (Cabo Azul)
    • Rebecca's Summer Weekend
    • Ezy Rollin Rebecca
    • Rebecca's weekend at Crystal Pier
  • World Color Challenge