Caramelized Onion, Pancetta & Gorgonzola Mini Quiche

By CheeseDiva

Ingredients

• 1 Recipe Basic Pie Dough Minus The Sugar (Or Use Your Own Favorite Pate Brisee or Savory Dough Recipe)
• 1 Large Onion, Peeled And Chopped
• 2 Tablespoons Butter
• 4 Ounces (1/2 Cup) Diced Pancetta
• 1/3 to 1/2 Cup Gorgonzola Cheese, Diced
• 1/3 Cup Grated Parmesan Cheese
• 5 Tablespoons Finely Chopped Parsley
• 1 Cup Heavy Cream
• 1/2 Cup Whole Milk
• 4 Large Egg Yolks
• 2 Tablespoons Finely Chopped Rosemary
• Cracked Black Pepper

Details

Servings 8
Preparation time 20mins
Cooking time 60mins
Adapted from italianfoodforever.com

Preparation

Step 1

Preheat oven to 400 degrees F.

Roll out the pastry thinly on a lightly floured surface and cut out circles to line 8 mini quiche pans (or 1 (9-10 inch) pan).

Prick the base of the tart bottoms and refrigerate for 15 minutes. Bake for 5 minutes, then cool on a large baking sheet.

Melt the butter in a heavy frying pan and then add the chopped onions.

Cook over low heat, stirring often until onions are very soft and lightly browned, about 15 minutes.

Divide the onions and sprinkle into the bottom of the 8 quiche pans.

Add the pancetta into the pan and cook over medium heat until crisp and browned, about 5 to 7 minutes.

Evenly sprinkle the pancetta on top of the onions.

Crumble the Gorgonzola cheese and divide this into the 8 pans, and then add the grated Parmesan cheese.

Finally, sprinkle the parsley evenly over the onions and cheese.

In a bowl, beat together the cream and egg yolks until light.

Add the chopped rosemary and cracked pepper.

Pour the egg and cream mixture evenly into each mini quiche leaving just a little room to expand.

Bake in the preheat oven for about 20 minutes or until lightly browned and set.

Cool to room temperature before serving.