Name: Pea and pancetta quiche
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 1 1/2 cup plain flour; 125 gram cold butter, chopped; 1 egg-yolk; 1 tablespoon iced water; Filling; 1 cup frozen peas; 6 slices pancetta, coarsely chopped; 2 eggs; 1/2 cup thickened cream; 1/3 cup coarsely grated cheddar cheese; 1/4 cup milk; 2 tablespoon finely chopped fresh mint; 2 teaspoon finely grated lemon rind; rocket leaves, to serve

Pea and pancetta quiche

Who says men don't like quiche! They will devour this combination of pea and pancetta ham. Serve for brunch or for the whole family.

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Serves 4

Prep

20M

Cook

45M

Total

1H 5M

Ingredients

1 1/2 cup plain flour

125 gram cold butter, chopped

1 egg-yolk

1 tablespoon iced water

Filling

1 cup frozen peas

6 slices pancetta, coarsely chopped

2 eggs

1/2 cup thickened cream

1/3 cup coarsely grated cheddar cheese

1/4 cup milk

2 tablespoon finely chopped fresh mint

2 teaspoon finely grated lemon rind

rocket leaves, to serve

Method

1.Preheat oven to 200°C. Lightly grease a 23cm round loose-bottomed quiche pan. Place onto baking tray.

2.Sift flour into large bowl. Add butter. Rub in, using fingertips, until mixture resembles breadcrumbs. Add yolk and enough water to make a firm but pliable dough. Knead lightly. Wrap in plastic wrap. Chill for 30 minutes.

3.Roll pastry into a round between two sheets of baking paper. Ease into prepared pan. Trim edges. Chill 15 minutes.

4.Bake blind by lining pastry case with baking paper and filling with dried beans, rice or weights for 10 minutes. Remove paper and filling. Bake for further 5 minutes, until lightly golden. Cool. Reduce oven to moderate, 180°C.

5.Sprinkle peas and pancetta over pastry base. In a large jug, whisk together eggs, cream, cheese, milk, mint and rind. Season to taste.

6.Pour into pastry case. Bake for 35-40 minutes until set. Serve quiche in wedges with rocket leaves.

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