La quiche sans pâte - Leek, emmental and pancetta version
La “quiche sans pâte”, which means the crust-free quiche, is much lighter than a traditional quiche. However it still feels very indulgent. It is great served with a simple green salad.
Ingredients
- 150 g pancetta
- 2 large leeks
- 4 eggs
- 80 g flour
- 40 cl half fat milk
- 100 g emmental grated
- salt pepper, butter
Instructions
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Preheat your oven to 180ºC.
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Cook the pancetta in a pan over moderate heat until lightly browned (2-4 minutes).
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Remove the pancetta from the pan leaving the fat in and adding a little knob of butter. Add the leeks and gently panfry until tender (5-10 minutes).
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Meanwhile, in a large bowl, beat your eggs, gently incorporate the flour and finally add the milk.
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Combine the above preparation with the pancetta, leeks and emmental and pour in a foiled or buttered tin.
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Bake for 30 minutes until the quiche is firm. Serve warm or cold.