PANCETTA, PARMESAN, AND PEPPER QUICHES

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Pancetta, Parmesan, and Pepper Quiches image

Make and share this Pancetta, Parmesan, and Pepper Quiches recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h50m

Yield 36 mini quiches

Number Of Ingredients 11

1 tablespoon olive oil
1/4 lb thinly sliced pancetta, cut into 1/4 inch dice
1 small red bell pepper, chopped into 1/4 inch dice
1/2 teaspoon kosher salt, plus more to taste
2 tablespoons finely chopped jalapeno peppers
3 large eggs
3/4 cup heavy cream or 3/4 cup creme fraiche
1 cup freshly finely grated Parmesan cheese
1 cup freshly shredded extra-sharp cheddar cheese
1/8 teaspoon cayenne pepper
2 sheets frozen puff pastry, thawed

Steps:

  • In a skillet, heat oil over medium heat; add in pancetta and cook/stir until most of the fat has rendered and the pieces are browned, 6-10 minutes, depending on the thickness of your slices.
  • Transfer with a slotted spoon and drain on paper towels.
  • Drain off all but 1 tablespoon of the fat; add in the red bell pepper and a pinch of salt; cook/stir occasionally, until fragrant, soft, and browned around the edges, 8-10 minutes.
  • Add in the jalapeno and continue cooking until all the peppers are completely tender, for another 2 minutes; let cool slightly.
  • In another bowl, whisk the eggs and cream together, then stir in the cooked peppers, parmesan, cheddar, and cooked pancetta.
  • Season with ½ teaspoon salt and cayenne.
  • Preheat oven to 400°.
  • Lightly grease the insides of two or three mini muffin pans.
  • On a lightly floured surface, roll one sheet of pastry into a 10 x 18 inch rectangle.
  • With a 3 inch pastry cutter, stamp out 18 rounds.
  • Press the rounds into the muffin cups and fill each one completely with about 1 tablespoon filling.
  • Repeat with second sheet of pastry and the remaining filling.
  • Bake until the filling if puffed and golden and the crust is a rich golden brown, about 17-20 minutes.
  • Let the quiches cool a few minutes for the best flavor; they should lift out of the muffin tin easily.
  • OAMC-can freeze the unbaked quiches in the muffin tin until completely firm.
  • Pop them out of the pan and put them in an airtight container or freezer bag.
  • Freeze for up to 1 month; to cook, put the frozen quiches back into the muffin tin and bake at 400° for 20-25 minutes.

Nutrition Facts : Calories 127.4, Fat 9.8, SaturatedFat 3.9, Cholesterol 30.3, Sodium 119, Carbohydrate 6.8, Fiber 0.3, Sugar 0.2, Protein 3.2

Sa Ron
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I've tried several different quiche recipes and this one is by far the best. The filling is creamy and the crust is flaky. I highly recommend this recipe.


tera bap ff
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These quiches were easy to make and very tasty. I will definitely be making them again.


Reza joshim
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I made these quiches for my family and they loved them! The crust was especially good.


T Tt
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These quiches were a bit bland for my taste. I think I would add some more salt and pepper next time.


Alhajji Hijja
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I've made these quiches several times and they are always a crowd-pleaser. The recipe is easy to follow and the results are always delicious.


Hamed Mia
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These quiches were amazing! I made them for a brunch party and they were a huge hit. The filling was creamy and flavorful, and the crust was flaky and buttery. I will definitely be making these again.