Preheat the oven to 190 °C.

Fry the pancetta in a pan until slightly golden and crispy. Add the spring onions and courgettes and continue frying for about 5 minutes. Add the peas and heat though for another minute. Remove from the heat and allow to cool. Transfer to a greased quiche dish (if your pan is ovenproof, leave it in the pan) and add the feta by mixing through gently. Season to taste.

Beat the eggs together, season and pour over the ingredients until well covered with just a few bits sticking out. Sprinkle with Parmesan and bake for 25–30 minutes.

Serve with a crisp salad.