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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 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.
fontina and pancetta mini quiches, recipe
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