Tiny Pancetta & Fontina Quiches

Now that we’re all back in the swing of school and busy schedules eating breakfast sometimes takes a backseat to getting out of the house! These yummy little quiches can be made ahead and popped in the microwave right from the freezer. They can also be served as bite-sized appetizers or afternoon snacks. Multi-purpose mini morsels…doesn’t that sound perfect?

Tiny Pancetta & Fontina Quiches
1 pkg refrigerated rolled pie crusts
4 oz pkg diced pancetta
1 cup shredded Fontina cheese
2 tablespoons melted butter
2 large eggs
1/2 cup light cream
dash (or two) of nutmeg
salt & fresh ground pepper

Heat oven to 375°F. Cut pie crust into 2″ circles (I use the top of a small orange juice glass to make a perfect round circle – save scraps for another use). Press pie crust circles into mini muffin pan cups that have been sprayed with cooking spray. Sauté the pancetta in a small skillet until crispy. Divide pancetta and shredded Fontina cheese between the mini muffin cups. Drizzle each cup with melted butter. In a mixing bowl whisk together the eggs, cream & nutmeg. Season to taste with salt & fresh ground pepper. Scoop about a tablespoon of egg mixture on top of the pancetta & Fontina in the muffin cups. Bake 20-25 minutes until knife inserted in comes out clean. Makes 24 muffins. Can be frozen after baking; microwave to reheat.



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