Although I do not generally eat eggs for breakfast myself, there are times when I want to fuss a little more when we have guests and so I’ll bake a breakfast cake, fry up some thick sliced bacon, and perhaps offer a tasty slice of quiche. I recently picked up a set of mini tart pans with removable bottoms that inspired me to make these delicious mini quiche. Caramelizing onions gives them a rich, sweet flavor that compliments wonderfully with salty crisp bits of pancetta. Add some flavorful chunks of gorgonzola cheese and you have a mouthful of flavors in a small buttery crust. If you find Gorgonzola cheese and bit too strong, feel free to substitute any melting cheese such as Gruyere or Fontina. I included a range for the cheese, as we love the bite of this Italian blue cheese but others may like to temper the flavor just a bit. These mini quiche would also be great served at lunch with a crisp mixed salad!
Deborah Mele 2011
- 1 Recipe Basic Pie Dough Minus The Sugar (Or Use Your Own Favorite Pate Brisee or Savory Dough Recipe)
- 1 Large Onion, Peeled And Chopped
- 2 Tablespoons Butter
- 4 Ounces (1/2 Cup) Diced Pancetta
- 1/3 to 1/2 Cup Gorgonzola Cheese, Diced
- 1/3 Cup Grated Parmesan Cheese
- 5 Tablespoons Finely Chopped Parsley
- 1 Cup Heavy Cream
- 1/2 Cup Whole Milk
- 4 Large Egg Yolks
- 2 Tablespoons Finely Chopped Rosemary
- Cracked Black Pepper
- Preheat oven to 400 degrees F.
- Roll out the pastry thinly on a lightly floured surface and cut out circles to line 8 mini quiche pans (or 1 (9-10 inch) pan).
- Prick the base of the tart bottoms and refrigerate for 15 minutes. Bake for 5 minutes, then cool on a large baking sheet.
- Melt the butter in a heavy frying pan and then add the chopped onions.
- Cook over low heat, stirring often until onions are very soft and lightly browned, about 15 minutes.
- Divide the onions and sprinkle into the bottom of the 8 quiche pans.
- Add the pancetta into the pan and cook over medium heat until crisp and browned, about 5 to 7 minutes.
- Evenly sprinkle the pancetta on top of the onions.
- Crumble the Gorgonzola cheese and divide this into the 8 pans, and then add the grated Parmesan cheese.
- Finally, sprinkle the parsley evenly over the onions and cheese.
- In a bowl, beat together the cream and egg yolks until light.
- Add the chopped rosemary and cracked pepper.
- Pour the egg and cream mixture evenly into each mini quiche leaving just a little room to expand.
- Bake in the preheat oven for about 20 minutes or until lightly browned and set.
- Cool to room temperature before serving.