From GF online.  I thought pancetta and green peas can’t go wrong together. I made it the way I’d normally do  a quiche, plus a tiny improvement of infusing the cream with basil leaves and stalks. Not that it made an astonishing difference to the flavour, I needn’t have bothered.

The shortcrust pastry I’m particularly pleased with. 125 g of plain flour, 63 g of butter, an egg yolk and a splash of water to bind it.  Cooled briefly, pre- baked and then filled with fried pancetta, blanched peas, a couple of cherry tomatoes just for colour and extra chopped basil. Finished  with a mixture of 2 beaten eggs,  pseudo-infused cream, grated mozzarella, lots of grated nutmeg and seasoning.  Baked in 180 degrees until set and slightly browned on top.  Accompanied by a simple green salad.