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

To Taste Words in a recipe that indicate the food should be tasted before adding any seasoning.

Medium sauté pan

Large mixing bowl

Medium mixing bowl

Large bag (Ziploc type)

Step 1: MISE EN PLACE

Read through entire recipe before getting started. Preheat oven to 350ºF. Wash and dry all produce. Remove root from leek and thinly slice. Wash slices thoroughly to remove any sand or dirt; pat dry. Slice cherry tomatoes in half. Remove stem from zucchini; slice thinly (use a mandolin if available). Remove pancetta from package, slice off tough outer skin layer and discard; dice pancetta into ¼” cubes.

Step 2: MAKE THE DOUGH

Place flour in large mixing bowl. Season with a pinch of salt and pepper. Add butter pats, breaking in half. Mix with fork or fingers until incorporated. Dough should resemble coarse meal, with pea-size butter flakes remaining. Add ¼ cup cold water, mix until incorporated. Place dough in large zip-top bag and press to form a large flat disk about 8” in diameter. Transfer dough to pie tins. Gently fit dough into bottom and sides of each pie tin. Trim any excess if necessary. Poke holes using a fork and set in the freezer. (See how-to video.)

Step 3: MAKE FILLING

Heat 1 Tbsp. oil in a medium sauté pan over medium heat. Add pancetta, cook until brown and crisp, 5-6 min. Add leek and cook 30 sec - 1 min until soft and fragrant. Turn off heat, remove pancetta and leek with slotted spoon, and transfer to a paper towel lined plate. Crack eggs into a medium mixing bowl. Add heavy cream with a pinch of salt and pepper. Mix until well combined.

Step 4: BAKE QUICHE

Place half pancetta & leek mixture in bottom of each crust. Top with zucchini, forming a spiral. Gently pour half egg mixture into each pie tin. Allow 1 min to set. Transfer quiche to oven. Bake for 25-30 min. Remove from oven and let cool for 10-12 min. While the quiche is baking start making your salad (Step #5). USDA recommends cooking eggs to an internal temperature of 160ºF.

Step 5: MAKE THE SALAD

Place baby kale and cherry tomatoes in a large bowl. Drizzle with lemony herb vinaigrette and toss until incorporated. Season with a pinch of salt and pepper to taste.

Step 6: PLATE YOUR DISH

Divide salad between two plates. Place one quiche on each plate. Enjoy!