Yield: Yields one 9-inch quiche
Servings: 6 to 8
Salty pancetta and sweet, tender leeks are a classic flavor pairing in this savory quiche.
Make Ahead Tips
The dough can 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.
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.
The quiche can be made and baked up to 2 days ahead. Once cooled, tightly cover with plastic wrap and refrigerate. To serve, cut the quiche into slices, then reheat in a 350°F oven, edge covered with a pie shield, until warmed through, 20 to 25 minutes.
I used prepared frozen crust which I do not recommend. Take the time to make this crust. The filling was nice - light with subtle flavors from the leek/pancetta/cheese on the bottom. Reheated well as noted in the recipe.
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