To me, this quiche shouts ‘autumn’: it’s super rich and comforting and can be enjoyed hot or cold! It’s so versatile, it makes the perfect packed lunch for a busy workday or a nice evening.
To speed things up, you can pre-cook the leeks in advance & even freeze them down! This recipe also uses store-bought puff pastry, so no fuss at all! A quick note on the leeks: I only use the stalks (not too much green) as it’s the sweetest & most delicate part. You can save the rest & use it for a soup!
You can make this recipe dairy free by using a vegan puff pastry (commonly found in many supermarkets) and using vegan cheese. You could also omit the pancetta (my favorite is from the italian brand Beretta – I managed to find it in the Albert Heijn XL!) for a meatless version, although it won’t be a flavorful! Let me know in the comments if you make it how it turns out! 😀
[ratings]
