55M Total Time
30M Prep Time
Brewing Happiness Studio
Ingredients and Directions
Preheat oven to 350º F.
Unroll pie dough and use a 3 1/2” round cookie cutter to cut 6 discs from each dough.
Transfer dough circles to a muffin tin, gently pressing each disc into the sides and edges of the muffin cup.
Place a square of parchment or foil inside each shell and fill with bake weights or dried beans.
Bake for 15 minutes, turning halfway through, or until top edge of crust is lightly browned.
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.
Cool quiche shells completely.
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.
In a liquid measuring cup or medium bowl, combine eggs, milk, cream, nutmeg, salt and pepper, whisking lightly until just mixed together. Set aside.
Once shells have cooled, divide grated parmesan, chives and pancetta evenly between each shell.
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.
Serve topped with extra parmesan if desired.
- 1 14oz pack pie dough (2 doughs)
- 3 eggs, large
- 1/3 cup milk
- 1/2 cup heavy cream
- 1 cup + finely grated parmesan
- 6 ounces chopped thick cut pancetta
- 1/4 cup freshly chopped chives
- small pinch ground nutmet
- 1/2 tsp salt
- 1/4 tsp pepper
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.