Name: Crustless Pancetta & Pea Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Yield: 1 quiche
Cuisine: International
Ingredients: 150 g pancetta, chopped into small pieces; 1 medium onion, finely chopped; 150 g frozen peas, briefly rinsed; 6 large eggs; 100 ml whole milk; 50 g thick Greek yoghurt; 2 tbsp flour; 1 pinch baking powder; 80 g grated Parmesan; Salt, black pepper; ½ tsp dried thyme

This crustless quiche is packed with golden pancetta, sweet peas and soft onion, with Greek yoghurt, milk and Parmesan giving the egg mixture a creamy texture. The salty pancetta works so well with the sweetness of the peas, while a little thyme brings everything together.

I love making this without pastry. It keeps the quiche simple and lets the filling take centre stage, while the Parmesan gives the top a lovely golden finish as it bakes. The peas stay slightly sweet and fresh against the richer pancetta and eggs, so it never feels too heavy.

The small amount of flour in the egg mixture isn’t there to create a crust, but simply to give the quiche a little extra structure as it sets. You can use gluten-free flour here as a direct swap if needed.

It’s one of those recipes that works at almost any time of day. Serve it warm with a simple salad, or let it cool and have it at room temperature for lunch or a picnic. The leftovers are just as good the next day, and the slices hold together nicely once the quiche has had time to rest.

Instructions

Preheat the oven to 180°C fan and lightly grease your dish.

Cook the pancetta in a pan over medium heat until golden. Remove the pancetta and set aside, leaving the fat in the pan.

Add the onions and cook until soft, then stir in the peas. Return the pancetta and add ½ tsp dried thyme. Remove from the heat.

In a bowl, whisk the eggs, milk and yoghurt until smooth. Whisk in the flour and baking powder, half the Parmesan, black pepper and a small pinch of salt, keeping in mind that the Parmesan is already salty.

Spread the filling evenly in your prepared dish. Pour over the egg mixture and top with the remaining Parmesan.

Bake for 30 minutes, until puffed and just set in the centre. Rest for 10 minutes before slicing.

Notes

Let the quiche rest before slicing, as the centre will continue to set as it cools, giving you cleaner slices without drying out the eggs. Pancetta can vary quite a bit in saltiness, so taste the filling before adding much salt. Frozen peas only need a brief cook in the pan, keeping them bright and fresh for a lovely contrast to the rich pancetta and eggs.