Sundried tomato and pancetta quiche with parmesan pastry
200g plain flour, plus extra for dusting
100g butter, chilled and diced
2 tbsp grated Parmesan
1⁄2 tsp finely chopped fresh thyme
1 egg yolk, beaten
2–3 tbsp chilled water (you may need less)
For the filling:
4 sundried tomatoes, chopped
2 large eggs + 2 egg yolks
100g pancetta, cubed
150ml cream
100g crème fraîche
Salt and freshly ground black pepper
100g soft goat’s cheese green salad, to serve
Serves
6-8
Cooking Time
20 minutes
Main ingredients
Dairy, Eggs, Cheese, Pork, Vegetables
Recipe Type
Starters, Party Food, Entertaining
Special Info
Nut free
Level of Difficulty
Medium