Description
Why bother making pie crust when you can use bacon’s cousin instead?
Ingredients
- 24 slices Pancetta, Thinly Sliced
- ½ cups Grated Gruyere (or Fontina) Cheese
- ⅓ cups Minced Chives
- 1 Egg Yolk
- 2 Eggs
- ½ cups Cream
- ½ cups Whole Milk
- ½ teaspoons Freshly Ground Black Pepper
- ¼ teaspoons Kosher Salt
Preparation
Preheat oven to 375°F. Grease a mini muffin pan really well with butter or olive oil. Put 1 slice of pancetta in each muffin cup, lightly pushing and folding to make it fit. Place 1 teaspoon or so of cheese in each pancetta cup. Add a big sprinkle of chives to each cup.
In a medium-sized bowl (I like the Pyrex measuring cup for this), combine the remaining ingredients and whisk until well mixed.
Slowly pour the egg mixture into a pancetta cup until it comes nearly to the top of the tin. Repeat with the remaining pancetta cups. Bake for 30 minutes until browned and puffy.
Allow to cool for 2 minutes before removing from the pan. Serve hot, cold, or at room temperature.
