To prepare the shortcrust pastry, pour the flour into a mixing bowl, make a well and put in it the chopped butter, egg yolk and a pinch of salt. Work all the ingredients with your fingertips, adding a little warm water until you get an even consistency. Form a ball, wrap it in cling film and leave it to chill for an hour in the fridge.
Preheat the oven to gas mark 6, 180°C.
Wash the courgettes and top and tail them. Chop them, keeping the skin on. Peel and finely chop the onion. Heat the oil in a frying pan and fry the onion in it. Next, add the courgettes, season with salt and pepper and cook for 10 minutes.
Break the eggs into a mixing bowl. Add the milk and the crème fraîche, beat everything together and season with salt and pepper. Roll the pastry out onto a floured work surface. Prick with a fork. Line a greased flan dish with it. Cut the pancetta into strips. Spread it over the base of the flans along with the courgettes and pour the egg mixture over the top.
Place in the oven and bake for 25 minutes until the quiche is nicely browned. Turn out the warm quiche and serve right away.
You can sprinkle on some grated parmesan and add some chopped basil. Serve with a lamb’s lettuce and a balsamic vinegar dressing.
Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.