Fontina and Pancetta Mini Quiches

These gourmet party nibbles with pancetta and cheese are incredibly easy to make, especially when using ready-made or leftover empanada dough discs.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 352 Calories

Ingredients

• 1 egg
• 1 teaspoon ground nutmeg
• 1 cup heavy whipping cream
• 1 teaspoon dried oregano
• salt and ground black pepper to taste
• 2 tablespoons Dijon mustard
• 12 empanada pastry discs
• 1 ⅛ cups diced pancetta
• 2 cups diced fontina cheese

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.