Fontina and Pancetta Mini Quiches recipe
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Ingredients
- 12 empanada pastry discs 2 tablespoons Dijon mustard 1 ⅛ 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
Nutrition Info
- 351.8 caloriescarbohydrate: 21.8 gcholesterol: 79.7 mgfat: 24.8 gfiber: 1.1 gprotein: 11.6 gsaturatedFat: 12 gservingSize: -sodium: 585.8 mgsugar: 0.5 gtransFat: : -unsaturatedFat: : -
Directions Fontina and Pancetta Mini Quiches
Directions
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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.