Christine Buttigieg, one of our yacht brokers, is not only an avid sailor and experienced in many facets of the boat industry, but also superbly skilled in the galley.
She shared a divine lee, and pancetta quiche with us recently. After one bite, we knew we had to get the recipe out to our readers. It is perfect for the fanciest brunch, easy enough for everyday breakfast, and the reheats deliciously for time-saving leftover lunch.
Let us know in the comments below if you give this one a try! Especially if you added your own touch with an extra ingredient or two.
QUICHE Ingredients
- 4 eggs
- 1 pint half-and-half
- white part of 3-4 leeks, sliced thinly
- 3.5 oz (100 g) pancetta, diced or substitute diced bacon or ham
- 3.5 oz (100 g) shredded cheese (Christine used 5-cheese Italian blend)
- Salt and pepper, to taste
- any pie crust, Christine used 1 pack of puff pastry sheet (frozen)
Instructions
- Preheat oven to 350º F.
- Put the diced pancetta, bacon, or ham, in a skillet.
- When the fat is melted, add the sliced white part of leeks (use only the white).
- When cooked, pour in the prepared crust.
- In a bowl, beat the eggs and half and half, and the cheese- then pour over the leeks .
- Bake for 25-30 minutes at 350°F until the top raises and become golden.
