Pancetta & Leek Quiche with Baby Kale and Tomato Salad
Personal sized creamy quiches, filled with crispy pancetta, leeks and spiraled zucchini over a buttery, flaky crust; served with a lemony-herb, kale and cherry tomato side salad.
Difficulty:
Medium
Time:
40-45 min
Calories: 846
Fat: 51g
Carbs: 61g
Protein: 35g
ABOUT THE DISH
Quiche is a common favorite, but few know it dates back to Medieval Europe. At the Local Crate test kitchen we decided to take this historic favorite and make our own personal-size twist using some of Minnesota’s best local products!
Ingredients
Flour
Leeks
Baby kale
Cherry tomatoes
Zucchini
Eggs
Pancetta
Heavy Cream
Lemony herb dressing
Butter
Pie tins
Featured Ingredient Partners:
Pancetta:
Red Table Meat Co. - Minneapolis, MN
Cherry tomatoes:
Hmong American Farmers Association (HAFA) - St. Paul, MN
Cooking terms for this recipe
To Taste
Words in a recipe that indicate the food should be tasted before adding any seasoning.
What you need
Medium sauté pan
Large mixing bowl
Medium mixing bowl
Large bag (Ziploc type)