It’s Friday and these Cherry Tomato and Pancetta Mini Quiches drizzled with a sweet balsamic reduction are perfect for weekend munching and brunching, and will grace Easter and Mother’s Day buffets.
Plus, it’s Masters weekend! If you’ve been reading along, it’s no secret we’re a football family, and golf isn’t far behind. Well, except for our daughter. Bryce wholeheartedly embraced the game ten years ago when six years old, but the most we can get Elise to do is mini golf. Maybe she’ll change her tune someday, but I’m not holding my breath. Nonetheless, when it comes to sports you don’t have to be a fan to enjoy the food.
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How to Make Cherry Tomato and Pancetta Mini Quiches
As for these cute little quiches, they’re easy to prep and can be made ahead. And, there’s no shortage of flavor with the crispy pancetta, caramelized onion, and nutty parmesan and asiago swaddled in flaky puff pastry.
The tomatoes and basil give them that extra pop of color and spring flare. You can even omit the pastry to keep things gluten free, but we’re fans of that tender, buttery shell.
In 20 minutes max, you’ll have puffed mini quiches ready for a balsamic drizzle and some extra basil. These super tasty bites will disappear in no time so be sure to have your own secret stash. Enjoy, friends! Cheers to Friday!!
Check out more super delish snacking recipes!
- Asparagus Mushroom & Goat Cheese Pastry Tarts
- Filet Mignon Rosemary Skewers
- Honey Roasted Pear & Brie Flatbread
- Chorizo & Baby Potato Skewers
- Roasted Butternut Squash & Goat Cheese Flatbread
- Baked Sweet Potato Chips w/ Avocado Lime Dip
- Marinated Tortellini Skewers
- Prosciutto Wrapped Marsala Glazed Shrimp
- Blistered Cherry Tomato & Grape Galette
- Sheet Pan Buffalo Chicken Nachos
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Cherry Tomato and Pancetta Mini Quiches
Ingredients
- 1/4 cup balsamic vinegar
- 1 tablespoon granulated sugar
- 4 ounces pancetta, diced
- ½ red onion, diced
- 4 large eggs
- 1/2 cup whole milk or half-n-half
- 3 ounces asiago cheese, freshly grated
- 1 ½ ounces parmesan cheese, freshly grated
- 2 tablespoons finely chopped fresh basil, plus small leaves for garnish
- Kosher salt and freshly ground black pepper
- 1 sheet frozen puff pastry*, thawed
- 12 cherry or grape tomatoes, halved
Instructions
- Combine the vinegar and sugar in a small saucepan. Bring to a simmer over medium-high heat, stirring occasionally, until the mixture is syrupy, about 5 minutes. Let cool and set aside.
- Position a rack in the center of the oven and preheat to 400°F.
- Lightly spray or grease two mini-muffin pans.
- Heat a skillet over medium heat. Add the pancetta and cook, stirring frequently, until brown and crisp, 5-7 minutes.
- With a slotted spoon, transfer the pancetta to a paper-towel-lined plate. Set aside.
- Add the red onion to the skillet and cook 5-7 minutes until softened and caramelized, stirring frequently.
- In a medium bowl, whisk the eggs, cream, cheeses, basil, pancetta, and red onion together. Season with salt and pepper.
- Roll out puff pastry to a 10×10 square. Using a pizza cutter or pastry wheel, cut the pastry into 2×2-inch squares. Gently press each square into the muffin cups.
- Add about 1 tablespoon of filling to each cup. Top with a tomato half, cut side down.
- Bake until the pastry is golden brown, 15-20 minutes.
- Transfer to a wire rack, cool, then remove quiches from muffin tins. (Can be prepared 1 day ahead. Store in an airtight container and refrigerate. Rewarm in a low oven 10-15 minutes or microwave.)
- Garnish with small basil leaves and drizzle with warmed balsamic syrup. Serve warm or at room temperature.
Notes
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