Fontina and Pancetta Mini Quiches

    (2)

    These gourmet party nibbles are so easy to make, especially when using ready made or leftover empanada dough discs.


    8 people made this

    Ingredients
    Serves: 12 

    • 12 empanada pastry discs
    • 2 tablespoons Dijon mustard
    • 200g pancetta, diced
    • 250g fontina cheese, diced
    • 230ml cream
    • 1 egg
    • salt and pepper, to taste
    • 1 teaspoon dried oregano
    • 1 teaspoon ground nutmeg

    Directions
    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat oven to 180 degrees C.
    2. Line 12 muffin tin cups with the empanada pastry. Brush the inside of the pastry cases with Dijon mustard.
    3. In a frying pan, cook diced pancetta over medium heat for about 5 minutes. Pour away any fat then evenly distribute the pancetta and fontina cheese amongst the cases.
    4. In a bowl, whisk the cream with the egg. Season with salt, pepper, oregano and nutmeg. Pour mixture over the pancetta and cheese, filling up to 2/3 full.
    5. Bake in the preheated oven for 25 to 30 minutes, or until slightly browned and firm in the centre. Remove from the oven and serve warm, or allow to cool.

    Substitutions

    Feel free to substitute the empanada pastry with shortcrust pastry.

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