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Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Preheat the oven to 220°C, fan 200°C, gas 7. Fry the pancetta until crispy. 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.
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our