Mini Gluten-Free Pancetta Quiches - dummies

Mini Gluten-Free Pancetta Quiches

By Jean McFadden Layton, Linda Larsen

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

3 eggs

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

  1. Preheat the oven to 425 degrees F.

    Spray 36 mini muffin cups with nonstick cooking spray and set aside.

  2. In a blender or food processor, combine the cornstarch, tapioca flour, milk, cream, eggs, salt, thyme, and pepper.

    Blend until smooth and set aside.

  3. 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.

  4. Divide the pancetta mixture and fontina cheese among the mini muffin cups.

  5. 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.

  6. Bake for 15 to 20 minutes, or until the quiches are light golden-brown and set.

  7. 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.