Pancetta Crusted Mini Quiche

1. 1

   Preheat oven to 375 degrees F. Grease a mini muffin pan really well with butter or olive oil.

2. 2

   Put 1 slice of pancetta in each muffin cup, lightly pushing and folding to make it fit.

3. 3

   Place 1 teaspoon or so of cheese in each pancetta cup.

4. 4

   Add a big sprinkle of chives to each cup.

5. 5

   In a medium-sized bowl (I like the Pyrex measuring cup for this), combine the remaining ingredients and whisk until well mixed.

6. 6

   Slowly pour the egg mixture into a pancetta cup until it comes nearly to the top of the tin.

7. 7

   Repeat with the remaining pancetta cups.

8. 8

   Bake for 30 minutes until browned and puffy.

9. 9

   Allow to cool for 2 minutes before removing from the pan.

10. 10

    Serve hot, cold, or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.