FONTINA AND PANCETTA MINI QUICHES
These gourmet party nibbles are so easy to make, especially when using ready-made or leftover empanada dough discs.
Provided by Fioa
Categories Appetizers and Snacks Meat and Poultry Pork
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 351.8 calories, Carbohydrate 21.8 g, Cholesterol 79.7 mg, Fat 24.8 g, Fiber 1.1 g, Protein 11.6 g, SaturatedFat 12 g, Sodium 585.8 mg, Sugar 0.5 g
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