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Breakfast
Parmesan, Pancetta and Chive Mini Quiche
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These parmesan and pancetta mini quiches are the perfect way to impress your friends at your next brunch. With delicious flavors and a light, flaky crust, you’ll be the star of the show.
Try something unique this morning—fire up the grill and make a batch of these maple-bacon breakfast burgers.
Ingredients
| 1 14oz pack | Pie dough (2 doughs) |
| 3 | Phil’s Fresh Cage Free Large Eggs |
| 1/3 cup | Milk |
| 1/2 cup | Heavy cream |
| 1 cup + | Finely grated parmesan |
| 6 oz | Chopped thick cut pancetta |
| 1/4 cup | Freshly chopped chives |
| Pinch | Ground nutmeg |
| 1/2 tsp | Salt |
| 1/4 tsp | Pepper |
Directions
Step-1
Preheat oven to 350F
Step-2
Unroll pie dough and use a 3 1/2″ round cookie cutter and cut into 6 discs from each dough
Step-3
Transfer dough circles to a muffin tin, gently pressing each disc into the sides and edges of the muffin cup
Step-4
Place a square of parchment paper or foil inside each shell and fill with bake weights or dried beans
Step-5
Bake for 15 minutes, turning halfway through, or until top edge of crust is lightly browned
Step-6
Remove tray from oven and carefully remove bake weights. THEY WILL BE HOT. Return crusts to oven for antoher 3-5 minutes or until insides of crusts has lightly browned
Step-7
Cool quiche shells completely
Step-8
Meanwhile, heat a large skillet over medium heat and cook pancetta until lightly browned and crispy, about 5 minutes, drain fat and transfer to a paper towel lined plate
Step-9
In a liquid measuring cup or medium bowl, combine eggs, milk, cream, nutmeg, salt and pepper, whisking lightly until just mixed together. Set aside.
Step-10
Once shells have cooled, divide grated parmesan, chives and pancetta evenly between each shell
Step-11
Pour egg mixture into each shell, filling nearly to the top, and bake for approx. 25 minutes, or until centers are firm with a slight wobble
Step-12
Serve topped with extra parmesan if desired.
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