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!
Servings 24 mini quiches
Calories 117kcal
Equipment
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