Fontina and pancetta mini quiches

Fontina and pancetta mini quiches


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About this recipe: These gourmet party nibbles are so easy to make, especially when using ready made or leftover empanada dough discs.


Serves: 12 

  • 12 empanada pastry discs
  • 2 tablespoons Dijon mustard
  • 200g pancetta, diced
  • 250g fontina cheese, diced
  • 230ml single cream
  • 1 egg
  • salt and pepper to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon ground nutmeg

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Preheat oven to 180 C / Gas 4.
  2. Line 12 muffin tin cups with the empanada pastry. Brush the inside of the pastry cases with Dijon mustard.
  3. In a frying pan, cook diced pancetta over medium heat for about 5 minutes. Pour away any fat then evenly distribute the pancetta and fontina cheese amongst the cases.
  4. In a bowl, whisk single cream with egg. Season with salt, pepper, oregano and nutmeg. Pour mixture over the pancetta and cheese, filling up to 2/3 full.
  5. Bake in the preheated oven for 25 to 30 minutes, or until slightly browned and firm in the centre. Remove from the oven and serve warm, or allow to cool.


Feel free to substitute the empanada pastry with shortcrust pastry.

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