• 160 g cubetti di pancetta with herbs
  • 1 large shortcrust pastry case (approx 230g), shop-bought or homemade
  • 3 large eggs
  • 200 ml half-fat crème fraîche
  • 200 ml semi-skimmed milk
  • 50 g grated mature cheddar
  • 2 tbsp snipped chives


  1. 1

    Preheat the oven to 220°C, fan 200°C, gas 7. Fry the pancetta until crisp. Put the pastry case on a baking tray, in its foil container.

  2. 2

    Lightly whisk the eggs in a large jug or a bowl. Stir in the crème fraîche, milk, cheese, chives and some seasoning until combined.

  3. 3

    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.

Nutritional Details

Each serving provides
  • Energy 2617kj 625kcal 31%
  • Fat 46.7g 67%
  • Saturates 19.5g 98%
  • Sugars 4.4g 5%
  • Salt 2.3g 38%

% of the Reference Intakes

Typical values per 100g: Energy 1022kj/244kcal

Each serving provides

28.7g carbohydrate 2.1g fibre 21.5g protein

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