1. To make the pastry, sift the flour and salt into your mixing bowl. Using your fingertips, rub the butter into the flour, lifting the mixture up and dropping it back into the bowl, until the mixture resembles fine breadcrumbs.
2. Add in 2-3 tablespoons of cold water, and bring the pastry together, and knead it lightly on a floured surface, to create a smooth solid ball. Wrap in cling film and chill for 20 minutes.
3. Preheat your oven to 200 degrees.
4. Oil a 25cm loose-bottomed tart tin.
5. After the pastry has chilled, flour a work surface and roll it out to a 3mm thickness. Pop the pastry into your tart tin, pushing the pastry into the corners. Prick the base with a fork, and chill for ten minutes.
6. Line the pastry case with greaseproof paper, and fill with uncooked rice and blind bake in the oven for 10-15 minutes. Remove the paper and the rice and bake for a further 5-8 minutes until golden. Trim the excess pastry and set aside.
7. For the quiche filling, in a pan add the olive oil, then the pancetta and fry until crisp, then add the leek and cook for another 5 minutes. Drain the excess oil when cooked.
8. Mix the cream and eggs together in a bowl, and add a pinch of salt and pepper Add three-quarters of the cheese, and stir in the leek and pancetta mixture, mix well, and add the parsley.
9. Pour the mixture into the cooked pastry case, sprinkle the remaining cheese over the top, and cook in the pre-heated oven for 15-20 minutes until golden and set.
