Roasted tomato & pancetta picnic quiches

Roasted tomato & pancetta picnic quiches

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Prep: 45 mins Cook: 1 hr, 30 mins plus 1 hr chilling

More effort

makes 10

A crisp, short pastry base and a pancetta, cherry tomato and parmesan filling make these perfectly portable tartlets ideal for picnics and summer days out

Nutrition and extra info

Nutrition: per quiche

  • kcal399
  • fat32g
  • saturates18g
  • carbs16g
  • sugars2g
  • fibre1g
  • protein11g
  • salt0.9g
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Ingredients

    For the pastry

    • 180g plain flour, plus extra for dusting
    • 100g cold butter, diced
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 1 medium egg yolk

    For the filling

    • 400g pack cherry tomatoes on the vine
    • olive oil, for drizzling
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 90g pack thin pancetta rashers
      Pancetta

      Pancetta

      pan-chet-ah

      Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

    • 100g parmesan, grated
      Parmesan

      Parmesan

      parm-ee-zan

      Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

    • 3 eggs, plus 5 egg yolks (reserve a little of the egg white for brushing)
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 250ml double cream
    • ½ small pack basil, finely chopped
      Basil

      Basil

      ba-zil

      Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

    You will also need

    • 10 tartlet tins (about 7½ cm diameter each)

    Method

    1. Heat oven to 200C/180C fan/gas 6. Put the tomatoes in a roasting tin, drizzle with a little olive oil and season. Roast for 25-30 mins until they start to shrink and darken, then remove and leave to cool.

    2. Dry-fry the pancetta until crisp and golden. Set aside on a plate lined with kitchen paper and leave to cool.

    3. Meanwhile, make the pastry. In a food processor, pulse the flour and 1/2 tsp salt a few times. Add the butter and whizz for about 20 secs until you have a fine crumb. While the processor is going, add 2-3 tbsp of ice-cold water and 1 egg yolk. Mix until a dough is just formed, but do not over-process. Remove the dough, press it into a lump, wrap in cling film and chill for at least 30 mins.

    4. Once rested, lightly dust the work surface with a little flour and roll out the dough to a very thin layer, about the thickness of a lasagne sheet. Line each tartlet tin with pastry by cutting a circle around a plate or bowl that’s slightly larger than the tins. Press the pastry into the fluted edge, allow the excess to fall over the top edge, and run the rolling pin over the tops of the tins to trim the pastry. Re-roll the pastry off-cuts until you’ve lined all your tins, then put in the fridge again for 30 mins or until firm.

    5. Heat oven to 200C/180C fan/gas 6. Line the tart cases with baking parchment and baking beans, then bake for 10 mins. Remove the paper and beans, and bake for a further 5 mins until just turning lightly golden. As soon as the cases come out of the oven, brush them all over with egg white. This creates a seal to protect the pastry from becoming wet from the filling, and ensures a crisper pastry case.

    6. Scatter half the grated cheese and crumble the crispy pancetta into each tart case. Nestle in the roasted tomatoes, then top with the remaining cheese.

    7. In a jug, beat together the remaining eggs, the cream and some black pepper. Add the basil and beat again to combine. Put a baking tray in the oven to heat up, then put the quiches on the hot tray resting on the oven shelf and carefully pour the egg mix over the filling until the cases are full. Bake for 20-25 mins until golden and puffed up. Allow to cool, then chill in the fridge until ready to serve. Can be made up to a day ahead.

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    Comments, questions and tips

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    Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
    emly_55
    26th Jan, 2017
    can you freeze them when there cooked and reheat ?
    goodfoodteam's picture
    goodfoodteam
    31st Jan, 2017
    Thanks for your question. Yes, you can freeze them but they don't tend to have quite as good a texture. We wouldn't recommend freezing them for more than a month.
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.