Bacon, cheese and chive quiche
Prep time: 5 minsTotal time: 
Bacon, cheese and chive quiche
Prep time: 5 minsTotal time: 
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 160g cubetti di pancetta with herbs
- 1 large shortcrust pastry case (approx 230g), shop-bought or homemade
- 3 large eggs
- 200ml half-fat crème fraîche
- 200ml semi-skimmed milk
- 50g grated mature cheddar
- 2 tbsp snipped chives
Step by step
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Preheat the oven to 220°C, fan 200°C, gas 7. Fry the pancetta until crispy. Put the pastry case on a baking tray, in its foil container.
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Lightly whisk the eggs in a large jug or a bowl. Stir in the crème fraîche, milk, cheese, chives and some seasoning until combined.
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Scatter the pancetta over the base of the pastry case. Pour the crème fraîche mixture on top. Bake for 20 minutes or until just set. Leave to cool to room temperature, then slice to serve.
