Pea And Pancetta Quiche Recipe

Name: Pea And Pancetta Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None Crust; 1 cup all-purpose flour; 1/2 cup cold butter, chopped; 1 None large egg yolk; None None Filling; 4.5 oz frozen peas; 6 slices pancetta, coarsely chopped; 2 None large eggs; 1/2 cup heavy cream; 1.5 oz cheddar, grated; 1/4 cup milk; 2 tbsp fresh mint, finely chopped; 2 tsp lemon zest, finely grated; None None Arugula leaves, to serve

Servings: persons

None None Crust
1 cup all-purpose flour
1/2 cup cold butter, chopped
1 None large egg yolk
None None Filling
4.5 oz frozen peas
6 slices pancetta, coarsely chopped
2 None large eggs
1/2 cup heavy cream
1.5 oz cheddar, grated
1/4 cup milk
2 tbsp fresh mint, finely chopped
2 tsp lemon zest, finely grated
None None Arugula leaves, to serve

1
Preheat oven to 400u00b0F. Lightly grease a 9 inch tart pan. Place onto a large baking sheet.
2
Sift the flour into large bowl. Add the butter and rub in, using fingertips, until the mixture resembles breadcrumbs. Add egg yolk and 1 tbsp iced water, or enough to make a firm but pliable dough. Knead lightly. Wrap in plastic wrap and chill for 30 mins.
3
Roll the pastry into a round between two sheets of parchment paper. Ease into prepared pan and trim the edges. Chill for 15 mins.
4
Line crust with parchment paper and fill with pie weights. Bake for 10 mins. Remove paper and weights. Return to oven and bake for another 5 mins, until lightly golden. Cool. Reduce oven to 350u00b0F.
5
Sprinkle the peas and pancetta over crust. In a large bowl, whisk together the eggs, cream, cheese, milk, mint and zest. Season to taste.
6
Pour the mixture into the crust. Bake for 35-40 mins until set. Serve the quiche in wedges with arugula leaves.

601

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: None None Crust, 1 cup all-purpose flour, 1/2 cup cold butter, chopped, 1 None large egg yolk, and more.

Yes, Pea And Pancetta Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pea And Pancetta Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions