Pancetta and leek quiche

[serves 4–6]

For the pastry

225g flour, sifted
½ tsp salt
125g butter (from the fridge)
3 tbsp cold water

For the filling

100g pancetta, finely chopped
2 leeks, finely chopped
4 large eggs
1 cup cream
1 cup Gruyére cheese, grated
2 tbsp wholegrain mustard
A few sprigs of thyme, leaves removed
Sea salt and black pepper

1 Process flour, salt and butter in a food processor and add cold water to form a smooth dough. Remove, wrap in clingfilm and refrigerate for 30 minutes.
2 Preheat oven to 180°C. Roll pastry out thinly on a floured surface, press into a 23cm loose-bottomed quiche tin. Place a sheet of baking paper over pastry, fill with baking beans or rice and bake for 10 minutes. Remove paper and beans or rice and bake for 7 minutes. Remove pastry shell from tin and allow to cool.
3 Add pancetta to a frying pan. Sauté for 1 minute. Add leeks and sauté until soft. In a bowl, whisk eggs and cream, stir in Gruyére, mustard and thyme. Season.
4 Place pancetta and leek mixture in pastry shell, pour over egg and cream mixture. Bake for 30 minutes or until puffed up and golden.
5 Allow to cool slightly, serve sliced.