Pancetta, Parmesan, and Pepper Quiches

"Puff, by Martha Holmberg"
 
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Ready In:
1hr 50mins
Ingredients:
11
Yields:
36 mini quiches
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ingredients

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directions

  • 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.

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