Pancetta and Pea Quiche Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">225g plain flour</li><li class="ingredients-single-item">125g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">150g pancetta, diced (or bacon lardons)</li><li class="ingredients-single-item">100g frozen peas, thawed</li><li class="ingredients-single-item">150g Gruyère cheese, grated (or Emmental)</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">250ml double cream</li><li class="ingredients-single-item">150ml whole milk</li><li class="ingredients-single-item">1/4 tsp freshly grated nutmeg</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1/4 tsp freshly ground black pepper</li><li class="ingredients-single-item">1 tbsp fresh thyme leaves</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or dried rice</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Wire rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. Place the flour and salt in a large bowl and add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Working with cold ingredients is crucial here – it keeps the butter from melting too quickly, which creates those lovely flaky layers in your pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the ice-cold water a tablespoon at a time, mixing with a knife until the dough just comes together. Be careful not to overwork the dough or add too much water as this will develop the gluten and make your pastry tough. Form the dough into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes. This resting period allows the gluten to relax and prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 190°C (170°C fan/gas mark 5). Once chilled, roll out the pastry on a lightly floured surface to about 3-4mm thickness, creating a circle large enough to line your tart tin with some overhang. Carefully lift the pastry using your rolling pin and drape it over the tin, gently pressing it into the corners without stretching the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Trim any excess pastry, leaving a slight overhang to allow for shrinkage. Prick the base with a fork, line with baking parchment and fill with baking beans or dried rice. This process, called blind baking, ensures your pastry cooks through without bubbling up. Bake for 15 minutes, then remove the beans and parchment and bake for another 5-7 minutes until the pastry is dry and just starting to color. The pastry should look matte rather than shiny, indicating it's properly cooked.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the pastry is baking, prepare your filling. In a frying pan over medium heat, cook the pancetta until crispy and golden, about 5-7 minutes. The fat should render out, creating delicious savory flavor. Transfer to a paper towel-lined plate to drain excess fat, reserving about 1 tablespoon of the rendered fat in the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>If using frozen peas, ensure they're fully thawed and drain any excess moisture, which could make your quiche watery. For an extra flavor boost, quickly sauté the peas in the reserved pancetta fat for 1-2 minutes. This step is optional but adds wonderful depth to the peas.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a large jug, whisk together the eggs, cream, milk, nutmeg, salt, pepper, and thyme leaves until well combined. The custard should be completely smooth with no visible egg strands – this ensures a silky texture in your finished quiche.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Reduce the oven temperature to 170°C (150°C fan/gas mark 3). Sprinkle half the grated cheese over the base of the blind-baked pastry case, then evenly distribute the crispy pancetta and peas. The cheese barrier helps prevent the pastry from becoming soggy from the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Carefully pour the egg mixture over the fillings, ensuring everything is evenly distributed. Scatter the remaining cheese on top. Don't overfill the case – leave about 5mm from the top as the filling will puff up slightly during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 35-40 minutes, or until the filling is just set with a slight wobble in the center when gently shaken. The quiche will continue to set as it cools. Look for a golden top with no liquid seeping through when lightly pressed. If the pastry edges are browning too quickly, cover them loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the quiche to cool in the tin for at least 15 minutes before removing. This cooling period is crucial as it allows the custard to set fully, making it easier to slice cleanly. The quiche can be served warm or at room temperature, and pairs wonderfully with a fresh green salad. If making ahead, cool completely before refrigerating, and bring back to room temperature before serving for the best flavor.</li></ol>