Crispy Pancetta And Pea Quiches

1. 1

   In a food processor, pulse flour and butter until mixture resembles fine breadcrumbs. Add egg yolk and 2 tbsp chilled water. Process until a soft dough forms. Turn out onto a floured surface and knead lightly. Wrap in plastic wrap and chill for 30 mins.

2. 2

   Meanwhile, preheat oven to 400u00b0F. Lightly coat 2 - 24-cup muffin pans with oil. Roll out pastry until 1/8 inch thick. Cut out 42 - 2 1/2 inch discs then use to line prepared pan.

3. 3

   Distribute peas between tarts. Whisk together eggs, cream and milk then mix into dill and season. Distribute between tart shells and bake for 20-25 mins, until golden brown.

4. 4

   Broil pancetta for 2-3 mins, until crisp. Drain on paper towels and tear into pieces. Sprinkle over quiches. Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.