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