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Farmhouse News

Ingredients 

100g Pancetta
4 cups of water
2 spring onions 
4 eggs
2 cups whipping cream
½ teaspoon of sea salt
Pinch of nutmeg
Pepper to season
2 tablespoons of butter

Method

1. Turn oven on to 190c. Grease muffin tin very well. 
2. Cut pancetta into pieces lardons or strips. Bring water to a simmer, and simmer pancetta for 5 minutes. Refresh in cold water. Dry on paper towels. Brown lightly in a pan then put to the side.
3. Chop finely green section of spring onions. 
4. Beat the eggs, cream and seasonings in a mixing bowl until blended.
5. Distribute evenly the egg and cream mix into muffin tins, evenly sprinkle each one with spring onions, pancetta and butter pieces. These will settle into the custard, if not give them a gentle stir with a teaspoon. 
6. Bake for 25 to 30 minutes, or until the quiches have risen and browned slightly.
7. Remove from the muffin tin and serve either hot or cold.