Quiche with artichokes and pancetta
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60
Serves:     people
Notes from Anna
  • A food processor makes it especially easy to make your own pastry. It's very important that the water is ice cold and the butter is chilled. Make sure you handle the pastry as little as possible too.
 

INGREDIENTS

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INSTRUCTIONS

  1. Cube the butter and place it in a mixer with the flour and a small pinch of salt. Blitz to the consistency of breadcrumbs.
  2. Add 50ml ice cold water and blitz again to turn the mixture into a dough.
  3. Turn the dough on to a cold, floured surface and knead lightly into a ball. Wrap in cling film and refrigerate for at least 15 minutes.
  4. PRE-HEAT OVEN TO 180˚C/160˚C fan/gas 4
  5. Roll out the pastry on a lightly floured surface and lay into a 23cm loose-bottomed flan tin. Cover the pastry with baking parchment and fill with baking beans.
  6. Bake blind for 10 minutes. Take out of the oven, remove the baking beans and parchment and bake the pastry case for a further 5 minutes.
  7. Remove the pastry from the oven but leave the oven on.
  8. Meanwhile, break the eggs into a bowl and beat lightly. Add the crème fraîche and a little salt and mix thoroughly.
  9. Drain the artichokes of their oil and arrange them in the pastry case, together with the pancetta. Pour the egg mixture over. Sprinkle with the parmesan.
  10. Return the quiche to the oven and bake for a further 20-25 minutes until set and golden in colour.
  11. Serve warm or at room temperature.

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