fontina and pancetta mini quiches

fontina and pancetta mini quiches
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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
fontina and pancetta mini quiches, recipe PT15M PT1H 5 455 calories

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