Directions: |
Directions: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 and the dough holds together when you press a climb with your fingers and there are still flaked of butter the size of pecan halves throughout, about 1 minute. ( you could also use a pastry cutter)
In a small bowl, whisk the yolk and 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 a little longer if doing by hand.
Turn the dough our onto a clean work surface and gather it into a mound, kneading until the dough comes together. Form the dough into a disk about 1" thick and wrap in plastic and place in fridge for 1 hour.
Roll out the dough and place in greased 9" pie plate or Quiche pan. Refrigerate for 1 hour to allow the dough to relax. Blind Bake @ 350 º for 40 - 45 minutes.
MAKE THE FILLING AND BAKE
Saute the leeks and pancetta and set aside.
In a medium bowl whisk together the yolks, cream, milk, parsley, nutmeg, salt and pepper. Position the rack in the middle of the oven and preheat to 325ºF.
Put the blind-baked pie crust in a rimmed baking sheet and scatter the leeks, pancetta and parmigiana over the bottom, being sure to evenly distribute. Whisk the custard and slowly pour it into the crust, taking care not to shuffle the add-ins to much.
Cover the edge of the crust with foil to keep from browning to much. Place the baking pan and Quiche into the oven and bake until the custard feels set to the touch in the centre, 45 to 55 minutes. It should be golden brown and slightly puffed and should not jiggle.
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This recipe for LEEK AND PANCETTA QUICHE is from