These gourmet party nibbles are so easy to make, especially when using ready-made or leftover empanada dough discs.

Fioa

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
12
Yield:
12 mini quiches
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with empanada pastry discs. Brush the inside of each disc with Dijon mustard.

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  • Cook pancetta in a skillet over medium heat until crisp, about 5 minutes. Drain on paper towels. Distribute pancetta and fontina cheese evenly among the muffin cups.

  • Whisk heavy cream and egg together in a bowl. Season with oregano, nutmeg, salt, and pepper. Pour mixture over the pancetta and cheese, filling each cup 2/3 full.

  • Bake in the preheated oven until slightly browned and firm in the center, 25 to 30 minutes. Remove from the oven and serve warm, or allow to cool.

Cook's Note:

Feel free to substitute the empanada pastry with pastry dough.

Nutrition Facts

352 calories; protein 11.6g 23% DV; carbohydrates 21.8g 7% DV; fat 24.8g 38% DV; cholesterol 79.7mg 27% DV; sodium 585.8mg 23% DV. Full Nutrition
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