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    Home » Recipes » Breakfast and Brunch

    Cherry Tomato and Pancetta Mini Quiches

    By: Kim Peterson · Posted: Apr 12, 2019 · Updated: May 24, 2022 · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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 they'll certainly be part of Easter and Mother's Day buffets!

    Remember to PIN THIS to save the recipe for later!

    Cherry Tomato & Pancetta Mini Quiches are a delicious and easy recipe perfect for brunch or snacking any time of day!

    Why You'll Love this Recipe

    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.

    Ingredients for quiche recipe on white surface.

    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.

    Egg mixture in muffin tin ready to bake.

    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!

    Mini Quiches drizzled with balsamic glaze and garnished with fresh basil.

    More Delicious Snacking Recipes to Try!

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    French Onion Smashed Potato Bites

    Honey Roasted Pear & Brie Flatbread

    Baked Zucchini Bites

    Before you go, stay in touch on Instagram, Pinterest and Facebook, and join our email community by subscribing above!

    Cherry Tomato & Pancetta Mini Quiches | giveitsomethyme.com – a delicious and easy mini quiche recipe perfect for brunch or snacking any time of day! #miniquiche #miniquicherecipe #miniquichesinmuffintin #easterbrunchfood #easterbrunchideas #mothersdaybrunch #mothersdaybrunchideas #brunch #brunchrecipes #brunchideas #appetizers #giveitsomethyme

    Cherry Tomato and Pancetta Mini Quiches

    These delicious Cherry Tomato and Pancetta Mini Quiches have caramelized red onion, asiago and parmesan cheese and drizzled with a balsamic reduction. Perfect for brunch or to snack on any time of day!
    5 from 2 votes
    Print Pin Rate
    Course: Appetizer, Brunch, Side Dish, Snack
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 24 mini quiches
    Calories: 117kcal
    Author: Kim Peterson

    Equipment

    • Mini muffin tins

    Ingredients

    • ¼ cup balsamic vinegar
    • 1 tablespoon granulated sugar
    • 4 ounces pancetta , diced
    • ½ red onion , diced
    • 4 large eggs
    • ½ cup whole milk
    • 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 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 10x10 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

    *Omit the puff pastry to make the recipe gluten free. Baking time remains the same.

    Nutrition

    Serving: 1 quiche | Calories: 117kcal | Carbohydrates: 7g | Protein: 4g | Fat: 6g | Cholesterol: 35mg | Sodium: 156mg | Potassium: 62mg | Fiber: 1g | Sugar: 2g | Vitamin A: 133IU | Vitamin C: 2mg | Calcium: 76mg
    Tried this recipe? Pin it for Later!Mention @giveitsomethyme or tag #giveitsomethyme!

    This page contains affiliate links. Meaning, whenever you purchase an item after clicking an Amazon link through this website, we receive a small percentage from Amazon. It doesn’t cost anything extra to you! It simply helps maintain the blog. Thanks so much!

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    Kim | Creator and Author of Give it Some Thyme

    Welcome! I'm Kim - author, recipe developer, and food photographer behind Give it Some Thyme. Here you'll find wholesome, classic and contemporary recipes that make memorable meals every home chef can prepare. Pull up a chair!

    More about me →

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