Sundried tomato and pancetta quiche with parmesan pastry
Chef:
Catherine Fulvio
Cook:
20 mins
The Parmesan in the pastry gives this quiche a little twist. When entertaining, I love to make individual tartlets, as they are more impressive. If you don’t like goat’s cheese, you could use a soft Brie cheese instead.
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
Preheat the oven to 180°C/fan 160°C/gas 4. Grease a 23cm flan tin with a removable base or 6 x 9cm tartlet tins.
Sieve the flour into a mixing bowl. Add the butter, Parmesan and thyme and rub them into the flour with your fingertips until the mixture resembles breadcrumbs.
Add the egg yolk and just enough water to form a dough. Wrap the dough in cling film and allow to rest in the fridge for 30 minutes.
On a floured surface, roll out the pastry until it’s slightly larger than the tin. Line the tin with the pastry and trim the edges. Place a circle of parchment paper over the pastry and fill with baking beans.
Transfer to the oven and bake for 10 minutes. Remove the beans and paper and return to the oven for 2 minutes to crisp the base. Set aside.
For the filling, place all the ingredients except for the goat’s cheese into a large bowl and mix gently. Pour the filling into the pastry case and divide the goat’s cheese over the top.
Bake the quiche for 20–25 minutes, or until the filling is set. Serve warm or cold with a green salad.
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
Bake your pastry case in advance and have it ready for the filling. A microplane grater is ideal for grating the Parmesan.
