- By Angela Boggiano
- Serves 6-8
- Takes 35 minutes to make and 45 minutes to bake, plus chilling and standing
Flour, for dusting
500g pack shortcrust pastry
170g pancetta, cut into cubes
2 shallots, finely chopped
2 garlic cloves, finely chopped
350g frozen peas, thawed
6 large free-range eggs
284ml pot single cream
100g mature Cheddar, grated
20g pack fresh mint, leaves picked and chopped
Cress, to garnish
1. Preheat the oven to 200°C/fan180°C/gas 6. Place a baking sheet in the oven to heat up. On a lightly floured surface, roll out the pastry to a circle about 4cm wider than a 22cm springform cake tin. Carefully lift the pastry into the tin and gently press into the base and sides, taking care not to stretch the pastry. Trim any excess pastry and prick the base with a fork. Chill for 20 minutes.
2. Meanwhile, heat a non-stick frying pan, add the pancetta and cook for 2-3 minutes, until golden. Add the shallots and garlic and cook for 2 minutes. Stir in the peas and toss well. Set aside to cool slightly.
3. Place the eggs in a bowl and beat with the cream, cheese and mint. Season, add the pea mixture and stir well. Spoon into the chilled pastry case. Bake on the hot baking sheet for 45 minutes, until just set. Cover with foil if it starts to colour too quickly. Leave to stand for at least 15 minutes. Garnish with cress to serve.
Per serving (based on 8): 577kcals 40.1g fat (15.9g saturated), 21.1g protein, 35.7g carbs, 2.6g sugar, 1.8g salt
Leave out the pancetta to make this veggie friendly.
You could enjoy a light, fruity red with this, but even better is a chilled, full-bodied white such as a Chardonnay from southern France.