Caramelized Leek and Onion Quiche with Pancetta


Quiche is basically the ultimate food. It’s protein-rich, nutrient dense, and supremely comforting. It makes an easy dinner, a great brunch entree, and an effortless lunch. Make a quiche for dinner, and you’ll have breakfast taken care of for the next couple of days as well.

Carmelized Leek and Onion Quiche with Pancetta
You will need…

1 frozen deep dish pie crust
5 eggs
4 oz pancetta, chopped
1/2 cup of your favorite cheese, shredded, plus extra for top (I like aged swiss or monterey jack)
1/2 onion, chopped
1 leek, chopped (white part only)
dash of smoked paprika
fresh dill to taste

Follow the manufacturer’s directions for preparing the pie crust. Generally, I bake mine at 350 while I’m preparing the filling, and then pull it out and fill it with the egg mixture.

In a saute pan, cook the pancetta until it is browned and aromatic. Place pancetta on dish lined with paper towels to cool and drain. Using the pancetta grease, saute the onion and leek until caramelized. Whisk together 5 eggs, and then add all the remaining ingredients to the egg mixture. Sprinkle additional cheese on the top of the quiche, and bake at 350 degrees for 30-50 minutes. The quiche is ready when the top is golden brown and set in the middle.


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