Ingredients

• 180g/6¼oz plain flour
• plus extra for dusting
• 100g/3½oz cold unsalted butter
• cubed
• 50g/2oz parmesan
• grated
• 2 tsp thyme
• leaves only
• 1 free-range egg yolk
• 1 tsp chilled water (more if needed)
• 3 free-range eggs
• 150g/5¼oz pancetta
• cubed
• 250ml/9fl oz crème fraîche
• 150g/5¼oz Gruyère
• freshly ground black pepper

Directions

• Preheat the oven to 180C/160C Fan/Gas 4.
• For the pastry
• sieve the flour into a mixing bowl. Add the butter
• parmesan and thyme and rub into the flour until the mixture resembles breadcrumbs.
• Add the egg yolk and the water and mix to form a firm dough. Wrap the dough in cling film and place in the fridge for 30 minutes.
• On a floured surface
• roll out the pastry to fit one large flan tin. Line the tin with the pastry
• then place a circle of baking paper over the pastry and fill with baking beans.
• Transfer to the oven and bake for 15 minutes. Remove the beans and paper and return to the oven for five minutes.
• For the filling
• place all the ingredients (except 50g/2oz of the Gruyère) into a large bowl and mix gently
• to avoid filling the mixture with air.
• Spoon the filling into the pastry case and sprinkle the remaining Gruyère on top.
• Bake the quiche for 15 minutes
• or until the filling is set. Serve hot or cold with a green salad.