Minted pea and pancetta quiche

26 June 2014

This minted pea and pancetta quiche recipe can be served hot or cold, making it a versatile dish for summer barbecues or picnics.

Preparation time

15 minutes

Cooking time

50 minutes

Serves

8



Ingredients

Quiche pastry ingredients:

  • 225g plain flour
  • 125g butter, cubed
  • Pinch of salt

For the minted pea and pancetta quiche filling:

  • 140g diced pancetta or bacon lardons
  • 6 spring onions, trimmed and sliced
  • 150g frozen peas
  • 3 tbsp. chopped fresh mint
  • Salt and freshly ground black pepper
  • 25g freshly grated parmesan cheese
  • 200ml double cream
  • 200ml whole milk
  • 3 large British Lion Eggs

Method

1. Preheat the oven to 200°C/Fan 180C°/Gas Mark 6. Sift the flour into a large bowl with a good pinch of salt. Add the butter to the flour, then rub it in using your fingertips until the mixture looks like fine crumbs. Add 45-60ml cold water and use a knife to mix until the pastry mixture forms a ball. Alternatively make the pastry in a food processor; whizz the flour and butter together, then add the water and pulse until a ball forms.

2. Roll out the pastry on a lightly floured surface until it is the thickness of a pound coin, then use to line a 23cm/4cm deep fluted flan tin, pushing it well into the base and sides of the tin.

3. Use a fork to lightly prick the pastry, then line it with crumpled baking parchment and fill with baking beans. Place on a baking sheet and bake for 20 minutes, removing the paper and beans for the final 5 minutes.

4. Whilst the pastry cooks, prepare the filling: sauté the pancetta in a non-stick pan over a medium heat until the fat runs, increase the heat and cook until golden. Drain off any excess oil. Add the spring onions to the pan and fry for 1 min. Add the peas and continue to cook until they are just thawed. Remove from the heat, stir in the mint and season with plenty of ground black pepper. In a large jug, beat the cream, milk and eggs together until smooth.

5. When the pastry is cooked, scatter the pancetta mixture over the pastry base, sprinkle over the cheese, then pour in the cream mixture. Carefully put in the oven, lower the temperature to 180°C/Fan 160°C/Gas Mark 4 then bake for 25 minutes or until the filling is set and the top golden. Cool for 10 minutes before removing from the tin. Serve warm or cold.

Our thanks to www.eggrecipes.co.uk for providing this recipe.

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