Gluten-free Pancetta Quiche
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
- Ingredients
- 11 ozs gluten-free puff pastry
- Gluten-free flour (for dusting)
- 1 egg (beaten)
- 2 Tbsps Oil
- 3 Leeks (thinly sliced)
- 4 slices Bacon
- 1 ⅓ cups Goat cheese (crumbled)
- 1 ⅓ cups cream (35% fat)
- 2 large eggs
- 2 large egg yolks
- freshly ground Black pepper
- grated Nutmeg
- 1 pinch salt
Preparation steps
1.
Heat the oven to 220°C (200° fan) 425°F gas 7. Grease a 23cm|9" springform tart tin or flan dish.
2.
Roll out the pastry on a lightly floured surface and line the tin. Brush the base with beaten egg and prick the base all over with a fork. Bake for 12 minutes and remove from the oven. Press the pastry base down with your fingers.
3.
Reduce the oven temperature to 200°C (180° fan) 400°F gas 6.
4.
Heat the oil in a frying pan and cook the leeks for about 10 minutes, until soft but not coloured. Remove from the pan with a slotted spoon and spoon over the pastry base. Reserve some leeks for the garnish.
5.
Cook the bacon in the pan until crisp. Cut into small pieces and set aside
6.
Sprinkle the cheese over the leeks.
7.
Whisk together the cream, eggs and egg yolks. Season with pepper, nutmeg, and salt. Pour over the cheese and leeks.
8.
Bake for 20-25 minutes until the filling is set and golden. Garnish with the bacon and reserved leeks and serve warm.
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