Pea And Pancetta Quiche - cooking recipe

Ingredients

None None Crust
1 cup all-purpose flour
1/2 cup cold butter, chopped
1 None large egg yolk
None None Filling
4.5 oz frozen peas
6 slices pancetta, coarsely chopped
2 None large eggs
1/2 cup heavy cream
1.5 oz cheddar, grated
1/4 cup milk
2 tbsp fresh mint, finely chopped
2 tsp lemon zest, finely grated
None None Arugula leaves, to serve

Preparation

Preheat oven to 400\u00b0F. Lightly grease a 9 inch tart pan. Place onto a large baking sheet.
Sift the flour into large bowl. Add the butter and rub in, using fingertips, until the mixture resembles breadcrumbs. Add egg yolk and 1 tbsp iced water, or enough to make a firm but pliable dough. Knead lightly. Wrap in plastic wrap and chill for 30 mins.
Roll the pastry into a round between two sheets of parchment paper. Ease into prepared pan and trim the edges. Chill for 15 mins.
Line crust with parchment paper and fill with pie weights. Bake for 10 mins. Remove paper and weights. Return to oven and bake for another 5 mins, until lightly golden. Cool. Reduce oven to 350\u00b0F.
Sprinkle the peas and pancetta over crust. In a large bowl, whisk together the eggs, cream, cheese, milk, mint and zest. Season to taste.
Pour the mixture into the crust. Bake for 35-40 mins until set. Serve the quiche in wedges with arugula leaves.