- 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
- 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.
10/10/2019
recipepes.com
fontina and pancetta mini quiches, recipe
PT15M
PT1H
5
455 calories
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