Pancetta, Parmesan, and Pepper Mini Quiches

By chelyc13

Ingredients

• 1 tblsp olive oil
• 1/4 lb thinly sliced pancetta, cut into 1/4 inch diece
• 1 small red bell pepper, cored, seeded, and cut into 1/4 inch dice (about 1 cup)
• 1/2 teas kosher salt, plus more to taste
• 2 tblsp finely chopped and seeded jalapeno or other fresh, medium hot green chile
• 3 large eggs
• 3/4 cup heavy cream or creme fraiche
• 1 cup freshly and finely grated parmesan cheese
• 1 cup freshly shredded extra sharp cheddar cheese
• 1/8 teas cayenne pepper
• 2 sheets frozen puff pastry, thawed

Details

Servings 36

Preparation

Step 1

1. In a medium skillet, heat the oil over medium ehat; add the pancetta, and cook, stirring, until most of the fat has rendered and the pieces are browned, 6-10 minutes, depending on the tickness of your slices. Scoop out with a slotted spoon and drain on paper towels.

2. Drain off all but about1 tblsp of the fat, add the red bell pepepr and a pinch of salt and cook, stirring occasionally, utnil fragrant, soft, and browned around the edges, 8-10minutes. Add the jalapeno and continue cooking until all the ppers are completely tender, for another 2 minutes. Let cool slightly. In a medium bowl, whisk together the eggs and cream, then stir in the cooked pepper, parmesan, cheddar, and cooked pancetta. Season with the 1/2 teas salt and cayenne.

3. Hea the oven to 400. Lightly grease the insides of two or three mini muffin tins or bake in batches. On a lightly floured counter, roll one sheet of pastry into a 10x18 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 tblsp filling. Repeat with the second sheet of pastry and the reamining filling. Bake until the filling is puffed and golden and the crust is a rich folden brown, about 17 to 20 minutes. Let the quiches cool a few minutes for the best flavor; they should lift out of the muffin tin easily.