Parmesan, Pancetta, and Chive Mini Quiche

55 minutes
12 servings
Parmesan, Pancetta, and Chive Mini Quiche
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pie dough (2 doughs)
1 14 oz pack
eggs, large
1/3 cup
heavy cream
1/2 cup
finely grated parmesan
1 cup +
chopped thick cut pancetta
6 ounces
freshly chopped chives
1/4 cup
ground nutmet
small pinch
1/2 tsp
1/4 tsp


  1. PREHEAT oven to 350-degrees Fahrenheit.
  2. UNROLL pie dough and use a 3 1/2” round cookie cutter to CUT 6 discs from each dough.
  3. TRANSFER dough circles to a muffin tin, gently pressing each disc into the sides and edges of the muffin cup.
  4. PLACE a square of parchment or foil inside each shell and FILL with bake weights or dried beans.
  5. BAKE for 15 minutes, turning halfway through, or until top edge of crust is lightly browned.
  6. REMOVE tray from oven and carefully REMOVE the bake weights. (They will be hot!) RETURN crusts to oven for another 3-5 minutes or until inside of crust has lightly browned.
  7. COOL quiche shells completely.
  8. Meanwhile, HEAT a large skillet over medium-high heat and COOK pancetta until lightly brown and crispy, about 5 minutes. DRAIN fat and TRANSFER to a paper towel-lined plate.
  9. In a liquid measuring cup or medium bowl, COMBINE eggs, milk, cream, nutmeg, salt, and pepper, whisking lightly until just mixed together. SET aside.
  10. Once shells have cooled, DIVIDE grated parmesan, chives, and pancetta evenly between each shell.
  11. POUR egg mixture into each shell, filling nearly to the top, and BAKE for approximately 25 minutes, or until centers are firm with a slight wobble.
  12. SERVE topped with extra parmesan if desired.