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Pancetta, Parmesan, and Pepper Quiches

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“Puff, by Martha Holmberg”
READY IN:
1hr 50mins
YIELD:
36 mini quiches
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Transfer with a slotted spoon and drain on paper towels.
  3. 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.
  4. Add in the jalapeno and continue cooking until all the peppers are completely tender, for another 2 minutes; let cool slightly.
  5. In another bowl, whisk the eggs and cream together, then stir in the cooked peppers, parmesan, cheddar, and cooked pancetta.
  6. Season with ½ teaspoon salt and cayenne.
  7. Preheat oven to 400°.
  8. Lightly grease the insides of two or three mini muffin pans.
  9. On a lightly floured surface, roll one sheet of pastry into a 10 x 18 inch rectangle.
  10. With a 3 inch pastry cutter, stamp out 18 rounds.
  11. Press the rounds into the muffin cups and fill each one completely with about 1 tablespoon filling.
  12. Repeat with second sheet of pastry and the remaining filling.
  13. Bake until the filling if puffed and golden and the crust is a rich golden brown, about 17-20 minutes.
  14. Let the quiches cool a few minutes for the best flavor; they should lift out of the muffin tin easily.
  15. OAMC—can freeze the unbaked quiches in the muffin tin until completely firm.
  16. Pop them out of the pan and put them in an airtight container or freezer bag.
  17. 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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