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!
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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.
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!
More Delicious Snacking Recipes to Try!
Cherry Tomato and Pancetta Mini Quiches
- 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
- 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.
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