Pancetta, Parmesan, And Pepper Quiches

Total Time: 1 hr 50 mins Preparation Time: 1 hr 30 mins Cook Time: 20 mins

Ingredients

• 1 tablespoon olive oil
• 1/4 lb thinly sliced pancetta, cut into 1/4 inch dice
• 1 small red bell pepper, chopped into 1/4 inch dice
• 1/2 teaspoon kosher salt, plus more to taste
• 2 tablespoons finely chopped jalapeno peppers
• 3 large eggs
• 3/4 cup heavy cream or 3/4 cup creme fraiche
• 1 cup freshly finely grated parmesan cheese
• 1 cup freshly shredded extra-sharp cheddar cheese
• 1/8 teaspoon cayenne pepper
• 2 sheets frozen puff pastry, thawed

Recipe

• 1 in a skillet, heat oil over medium heat; add in pancetta and cook/stir until most of the fat has rendered and the pieces are browned, 6-10 minutes, depending on the thickness of your slices.
• 2 transfer with a slotted spoon and drain on paper towels.
• 3 drain off all but 1 tablespoon of the fat; add in the red bell pepper and a pinch of salt; cook/stir occasionally, until fragrant, soft, and browned around the edges, 8-10 minutes.
• 4 add in the jalapeno and continue cooking until all the peppers are completely tender, for another 2 minutes; let cool slightly.
• 5 in another bowl, whisk the eggs and cream together, then stir in the cooked peppers, parmesan, cheddar, and cooked pancetta.
• 6 season with ½ teaspoon salt and cayenne.
• 7 preheat oven to 400°.
• 8 lightly grease the insides of two or three mini muffin pans.
• 9 on a lightly floured surface, roll one sheet of pastry into a 10 x 18 inch rectangle.
• 10 with a 3 inch pastry cutter, stamp out 18 rounds.
• 11 press the rounds into the muffin cups and fill each one completely with about 1 tablespoon filling.
• 12 repeat with second sheet of pastry and the remaining filling.
• 13 bake until the filling if puffed and golden and the crust is a rich golden brown, about 17-20 minutes.
• 14 let the quiches cool a few minutes for the best flavor; they should lift out of the muffin tin easily.
• 15 oamc—can freeze the unbaked quiches in the muffin tin until completely firm.
• 16 pop them out of the pan and put them in an airtight container or freezer bag.
• 17 freeze for up to 1 month; to cook, put the frozen quiches back into the muffin tin and bake at 400° for 20-25 minutes.