Fontina and Pancetta Mini Quiches Popular Recipes

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Fontina and Pancetta Mini Quiches

"These gourmet party nibbles are so easy to make, especially when using ready-made or leftover empanada dough discs."

Ingredients :

• 12 empanada pastry discs
• 2 tablespoons Dijon mustard
• 1 1/8 cups diced pancetta
• 2 cups diced fontina cheese
• 1 cup heavy whipping cream
• 1 egg
• 1 teaspoon dried oregano
• 1 teaspoon ground nutmeg
• salt and ground black pepper to taste

Instructions :

Prep : 10M	Cook : 12M	Ready in : 40M

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with empanada pastry discs. Brush the inside of each disc with Dijon mustard.
• Cook pancetta in a skillet over medium heat until crisp, about 5 minutes. Drain on paper towels. Distribute pancetta and fontina cheese evenly among the muffin cups.
• Whisk heavy cream and egg together in a bowl. Season with oregano, nutmeg, salt, and pepper. Pour mixture over the pancetta and cheese, filling each cup 2/3 full.
• Bake in the preheated oven until slightly browned and firm in the center, 25 to 30 minutes. Remove from the oven and serve warm, or allow to cool.

Notes :

• Feel free to substitute the empanada pastry with pastry dough.

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