Quiche with Pancetta and FResh Herbs, Claire Ptak, The Guardian
Melissa_________
Ingredients
- Herb and pancetta quiche with puff pastry
- Puff pastry from the shop is a great shortcut to making quiche and the crisp, buttery pastry is an ideal match for the eggy filling.
- Herb and pancetta quiche with puff pastry
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- Pancetta and lots of finely chopped herbs are the perfect simple filling for this summertime treat. Photograph: Elena Heatherwick/The Guardian
- Serves 4-6
- 230 g pre-rolled puff pastry
- For the filling
- 3 eggs
- 2 tbsp plain flour
- 200 g double cream
- 2 tbsp olive oil
- 180 g pancetta, cut into small chunks
- 3 sprigs thyme
- 30 g flat-leaf parsley
- 20 g tarragon
- 20 g chives
- 2 sprigs oregano or marjoram
- Salt and black pepper
- 1 Preheat the oven to 200C/400F/gas mark 6 and repeat steps 1-3 in the first recipe. I used a shallow tart tin here about 24cm wide.
- 2 Meanwhile, heat the oil in a heavy saucepan and add the pancetta. Cook until golden, then remove from the oil and pat dry on a paper towel.
- 3 Chop the herbs (removing any stems) and put them with the pancetta into the prebaked pastry. Turn the oven down to 180C/350F/gas mark 4. Pour the egg mixture on top. Put the quiche on a baking tray. Bake for about 40-45 minutes, until souffléd and golden. Rest for 15 minutes before slicing.