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1
In a skillet, heat oil over medium heat; add in pancetta and cook/stir until most of the fat has rendered and the pieces are browned, 6-10 minutes, depending on the thickness of your slices.
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2
Transfer with a slotted spoon and drain on paper towels.
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3
Drain off all but 1 tablespoon of the fat; add in the red bell pepper and a pinch of salt; cook/stir occasionally, until fragrant, soft, and browned around the edges, 8-10 minutes.
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4
Add in the jalapeno and continue cooking until all the peppers are completely tender, for another 2 minutes; let cool slightly.
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5
In another bowl, whisk the eggs and cream together, then stir in the cooked peppers, parmesan, cheddar, and cooked pancetta.
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6
Season with 1/2 teaspoon salt and cayenne.
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7
Preheat oven to 400u00b0.
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8
Lightly grease the insides of two or three mini muffin pans.
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9
On a lightly floured surface, roll one sheet of pastry into a 10 x 18 inch rectangle.
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10
With a 3 inch pastry cutter, stamp out 18 rounds.
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11
Press the rounds into the muffin cups and fill each one completely with about 1 tablespoon filling.
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12
Repeat with second sheet of pastry and the remaining filling.
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13
Bake until the filling if puffed and golden and the crust is a rich golden brown, about 17-20 minutes.
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14
Let the quiches cool a few minutes for the best flavor; they should lift out of the muffin tin easily.
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15
OAMC-can freeze the unbaked quiches in the muffin tin until completely firm.
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16
Pop them out of the pan and put them in an airtight container or freezer bag.
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17
Freeze for up to 1 month; to cook, put the frozen quiches back into the muffin tin and bake at 400u00b0 for 20-25 minutes.
