Mini Gluten-Free Pancetta Quiches
You can use just about any filling and any cheese in these mini crustless gluten-free pancetta quiches. Some chopped cooked chicken or tiny shrimp would be delicious. Use vegan cheese, Cheddar cheese, Swiss cheese, or Gouda cheese.
Mini Pancetta Quiches
Preparation time: 20 minutes
Cooking time: 25 minutes
Yield: 36 servings
2 tablespoons (16 grams) cornstarch
2 tablespoons (14 grams) tapioca flour
3/4 cup milk
1/3 cup heavy cream
1/2 teaspoon salt
1 teaspoon dried thyme leaves
1/8 teaspoon pepper
1 tablespoon olive oil
6 ounces diced pancetta
1 shallot, minced
1 cup shredded fontina cheese
1/4 cup grated Parmesan cheese
Preheat the oven to 425 degrees F.
Spray 36 mini muffin cups with nonstick cooking spray and set aside.
In a blender or food processor, combine the cornstarch, tapioca flour, milk, cream, eggs, salt, thyme, and pepper.
Blend until smooth and set aside.
In a medium skillet, heat the olive oil over medium heat. Add the pancetta; cook and stir until the cubes are crispy, about 5 to 7 minutes. Add the shallot, cook for 2 minutes, and then drain well on paper towels.
Divide the pancetta mixture and fontina cheese among the mini muffin cups.
Spoon about 1 tablespoon of the egg mixture into each mini muffin cup, over the pancetta mixture. Sprinkle each mini quiche with a bit of Parmesan cheese.
Bake for 15 to 20 minutes, or until the quiches are light golden-brown and set.
Let the quiches cool in the muffin tins for 5 minutes and then run a sharp knife around the edge of each mini quiche and remove from the tin. Serve warm.
Per serving: Calories 37 (From Fat 26); Fat 3g (Saturated 1g); Cholesterol 21mg; Sodium 95mg; Carbohydrate 1g; Dietary Fiber 0g; Protein 2g.