Appetizer - Lunch - Breakfast
Parmesan, Pancetta and Chive Mini Quiche
These delightful little bites are perfect for any occasion, whether it's a brunch, a party, or just a cozy morning at home. The savory combination of crispy pancetta, sharp parmesan, and fresh chives is encased in a buttery, flaky crust, creating a harmonious blend of flavors and textures.
Yields 12 Servings
Prep + Chill Time
30 mins
Cook Time
25 mins
Total Time
55 mins
These mini quiches are versatile and can be easily adapted with different ingredients to suit your taste. Serve them warm or at room temperature and watch them disappear as guests savor the delightful combination of flavors in every bite.
Ingredients
- 14oz pack pie dough (2 doughs)
- 3 large Rosemary Farm eggs
- 1/3 cup milk
- 1/2 cup heavy cream
- 1 cup + finely grated parmesan
- 6 ounces chopped thick cut pancetta
- 1/4 cup freshly chopped chives
- small pinch ground nutmeg
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat oven to 350º F.
- Unroll pie dough and use a 3 1/2” round cookie cutter to cut 6 discs from each dough.
- Transfer dough circles to a muffin tin, gently pressing each disc into the sides and edges of the muffin cup.
- Place a square of parchment or foil inside each shell and fill with bake weights or dried beans.
- Bake for 15 minutes, turning halfway through, or until top edge of crust is lightly browned.
- Remove tray from oven and carefully remove the bake weights. (They will be hot!) Return crusts to oven for another 3-5 minutes or until inside of crust has lightly browned.
- Cool quiche shells completely.
- Meanwhile, heat a large skillet over medium high heat and cook pancetta until lightly brown and crispy, about 5 minutes, drain fat and transfer to a paper towel lined plate.
- In a liquid measuring cup or medium bowl, combine eggs, milk, cream, nutmeg, salt and pepper, whisking lightly until just mixed together. Set aside.
- Once shells have cooled, divide grated parmesan, chives and pancetta evenly between each shell.
- Pour egg mixture into each shell, filling nearly to the top, and bake for approximately 25 minutes, or until centers are firm with a slight wobble.
- Serve topped with extra parmesan if desired.
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