Pancetta & Pea Quiche

Preheat oven to 375°F. Set out pie crust to thaw for 10 to 20 minutes.

Cook pancetta in a medium nonstick skillet over medium-high heat, stirring, until golden brown and crispy, 3 to 4 minutes. Drain on a paper-towel-lined plate. Spread the pancetta and peas in the bottom of the crust.

Whisk eggs, milk, salt and pepper together in a medium bowl. Pour the mixture over the pancetta and peas in the crust.

Set the quiche on a baking sheet and bake until the center is set, 35 to 40 minutes. Let stand for 10 minutes before slicing.