Crispy Pancetta And Pea Quiches - cooking recipe

Ingredients

1 2/3 cups all-purpose flour
11 tbsp butter, diced
1 None egg yolk, plus 2 whole eggs, lightly beaten
2 oz frozen peas
1/2 cup heavy cream
1/2 cup skim milk
2 tbsp fresh dill, snipped
7 oz pancetta, thinly sliced

Preparation

In a food processor, pulse flour and butter until mixture resembles fine breadcrumbs. Add egg yolk and 2 tbsp chilled water. Process until a soft dough forms. Turn out onto a floured surface and knead lightly. Wrap in plastic wrap and chill for 30 mins.
Meanwhile, preheat oven to 400\u00b0F. Lightly coat 2 - 24-cup muffin pans with oil. Roll out pastry until 1/8 inch thick. Cut out 42 - 2 1/2 inch discs then use to line prepared pan.
Distribute peas between tarts. Whisk together eggs, cream and milk then mix into dill and season. Distribute between tart shells and bake for 20-25 mins, until golden brown.
Broil pancetta for 2-3 mins, until crisp. Drain on paper towels and tear into pieces. Sprinkle over quiches. Serve warm or at room temperature.