Quiche with Pancetta and FResh Herbs, Claire Ptak, The Guardian

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.

Instructions