Pancetta Crusted Mini Quiche

Name: Pancetta Crusted Mini Quiche
Ingredients: 24 slices Pancetta, Thinly Sliced; 1/2 cups Grated Gruyere (or Fontina) Cheese; 13 cups Minced Chives; 1 Egg Yolk; 2 Eggs; 1/2 cups Cream; 1/2 cups Whole Milk; 1/2 teaspoons Freshly Ground Black Pepper; 1/4 teaspoons Kosher Salt

9 ingredients

10 steps

Ingredients

24 slices Pancetta, Thinly Sliced
1/2 cups Grated Gruyere (or Fontina) Cheese
13 cups Minced Chives
1 Egg Yolk
2 Eggs
1/2 cups Cream
1/2 cups Whole Milk
1/2 teaspoons Freshly Ground Black Pepper
1/4 teaspoons Kosher Salt

Directions

1

Preheat oven to 375 degrees F. Grease a mini muffin pan really well with butter or olive oil.
2

Put 1 slice of pancetta in each muffin cup, lightly pushing and folding to make it fit.
3

Place 1 teaspoon or so of cheese in each pancetta cup.
4

Add a big sprinkle of chives to each cup.
5

In a medium-sized bowl (I like the Pyrex measuring cup for this), combine the remaining ingredients and whisk until well mixed.
6

Slowly pour the egg mixture into a pancetta cup until it comes nearly to the top of the tin.
7

Repeat with the remaining pancetta cups.
8

Bake for 30 minutes until browned and puffy.
9

Allow to cool for 2 minutes before removing from the pan.
10

Serve hot, cold, or at room temperature.