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!
Appetizer, Brunch, Side Dish, Snack
red onion, diced
whole milk or half-n-half
asiago cheese, freshly grated
parmesan cheese, freshly grated
finely chopped fresh basil, plus small leaves for garnish
Kosher salt and freshly ground black pepper
sheet frozen puff pastry*, thawed
cherry or grape 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.
*Omit the puff pastry to make the recipe gluten free. Baking time remains the same.
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Give it Some Thyme - Cherry Tomato and Pancetta Mini Quiches