Fontina And Pancetta Mini Quiches - cooking recipe

Ingredients

12 empanada pastry discs
2 tablespoons Dijon mustard
1 1/8 cups diced pancetta
2 cups diced fontina cheese
1 cup heavy whipping cream
1 egg
1 teaspoon dried oregano
1 teaspoon ground nutmeg
salt and ground black pepper to taste

Preparation

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with empanada pastry discs. Brush the inside of each disc with Dijon mustard.
Cook pancetta in a skillet over medium heat until crisp, about 5 minutes. Drain on paper towels. Distribute pancetta and fontina cheese evenly among the muffin cups.
Whisk heavy cream and egg together in a bowl. Season with oregano, nutmeg, salt, and pepper. Pour mixture over the pancetta and cheese, filling each cup 2/3 full.
Bake in the preheated oven until slightly browned and firm in the center, 25 to 30 minutes. Remove from the oven and serve warm, or allow to cool.