Quiche, flan, call it what you will. In any vernacular, it is delicious. After all, what's not to like? Eggs, pastry, cheese and a variety of scrumptious fillings? Yes please.
As ever, a bunch of flat-leaf parsley makes everything look better. Not that the wheel of pancetta needs a whole lot of help in the glamour department. Those Batalis know what they're doing.
First things first. Pastry must be made. It's nice that some things are just the same as when you learned them as a kid, even in a fancy cookbook. Pastry is butter rubbed into flour, with a touch of cold water, same as it ever was.
We don't trim our pastry here, we like the rustic look. Also, pastry is delicious, why would you not want extra?
Speaking of delicious, did I mention the pancetta? If I could reach into the screen, or back in time, this is what I would grab.
I have to admit that I approached this recipe with some trepidation because of the leek; a prejudice inherited from childhood that I was glad to exorcise. It turns out that leeks are peppery and delicious like an overgrown green onion.
Obviously sauteeing them with pancetta doesn't hurt. You could cook just about anything with this pancetta and call it a win. It really is that good.
Then into the pastry shell with everything, and pour the egg over all. Add cheese - never forget the cheese - and we're ready to bake.
Et voila! Fluffy eggy cheesy bacony goodness encased in wondrous pastry. In a surprising moment of honesty, this recipe is marked "Serves 2." Share it with more and you will hate them for taking the quiche that should by rights be yours.
As ever, a bunch of flat-leaf parsley makes everything look better. Not that the wheel of pancetta needs a whole lot of help in the glamour department. Those Batalis know what they're doing.
First things first. Pastry must be made. It's nice that some things are just the same as when you learned them as a kid, even in a fancy cookbook. Pastry is butter rubbed into flour, with a touch of cold water, same as it ever was.
We don't trim our pastry here, we like the rustic look. Also, pastry is delicious, why would you not want extra?
Speaking of delicious, did I mention the pancetta? If I could reach into the screen, or back in time, this is what I would grab.
I have to admit that I approached this recipe with some trepidation because of the leek; a prejudice inherited from childhood that I was glad to exorcise. It turns out that leeks are peppery and delicious like an overgrown green onion.
Obviously sauteeing them with pancetta doesn't hurt. You could cook just about anything with this pancetta and call it a win. It really is that good.
Then into the pastry shell with everything, and pour the egg over all. Add cheese - never forget the cheese - and we're ready to bake.
Et voila! Fluffy eggy cheesy bacony goodness encased in wondrous pastry. In a surprising moment of honesty, this recipe is marked "Serves 2." Share it with more and you will hate them for taking the quiche that should by rights be yours.
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