Mini quiches offer a delicate, bite-sized way to enjoy the flavors of a full-sized pie without the commitment or the wait. They’re perfect for breakfast, brunch, picnics, or any event where finger foods take center stage. For the breakfast lover who is constantly on the lookout for something new and delicious to savor at the start of the day, these Roasted Tomato Pancetta Mini Quiches might just be the ideal twist you’ve been craving.
Roasted Tomato Pancetta Mini Quiches
Blending the rich, savory taste of pancetta with the deep, aromatic flavor of roasted tomatoes, these mini quiches are a symphony of tastes encapsulated in a flaky, buttery crust.
Each bite promises an explosion of flavors that not only satisfy your morning hunger but also awaken your palate to new culinary possibilities.
Ideal for those mornings when you want something heartier than a pastry but more refined than a traditional breakfast sandwich, these mini quiches offer a gourmet breakfast experience right at home.
Ingredients to Make Roasted Tomato Pancetta Mini Quiches
For the pastry:
- 6.5 oz flour
- 2 tbsp water
- 1 egg yolk
- Pinch of salt
- 3.5 oz butter
For the filling:
- 1 pound cherry tomatoes
- 2 tbsp olive oil
- Salt and black pepper to taste
- 10 pancetta stripes
- Small pack basil
- 3 eggs +5 egg yolks
- 9oz double cream
- 3.5 oz parmesan
How to Make Roasted Tomato Pancetta Mini Quiches
Make the pastry:
Pour the flour in a food processor together with the salt, butter, water, egg yolk and process them until you get dough crumbs. Work the dough with your fingers until you get one piece of dough, wrap it with plastic wrap and leave it in the fridge for at least 30 minutes.
Place the dough on your floured working surface and roll it with a rolling pin until it is thin enough. Cut circles using a glass and place the dough circles into your tartlet tin. Cover each circle with aluminum foil, add a tablespoon of rice in the middle and bake the dough in a preheated oven at 390°F (200°C) for 10 minutes. Take the foil out together with the rice and place the tin back in the oven for another 5 minutes until they start to get golden color.
Make the filling:
Place the tomatoes in a baking dish, drizzle some olive oil over them. Add some salt and black pepper to taste and bake in a preheated oven at 390°F (200°C) for 30 minutes until they start darkening on top. Leave them aside to cool.
Fry the pancetta in a non-stick pan for a few minutes until it gets golden brown then leave it aside to cool. After a few minutes cut the fried pancetta into small pieces.
Clean and cut the basil into small pieces and set it aside.
In a big bowl mix the eggs, add in the double cream and some black pepper and continue mixing. At the end add the basil and stir with a spoon.
Brush the pies with egg white and sprinkle some parmesan. Add a few pieces of the previously cooked pancetta, 1-2 previously baked tomatoes and 1-2 tbsp from the egg mixture and bake for another 20-25 minutes.
Variation Ideas for Mini Quiches
Mini quiches are a canvas for creativity, allowing for endless variations that can suit any palate or dining occasion. Below are some delightful ideas to inspire your next mini quiche creation:
- Spinach and Feta Mini Quiches: Add a mediterranean twist with sautéed spinach and crumbled feta cheese.
- Mushroom and Swiss Cheese Mini Quiches: Perfect for mushroom lovers, combine sautéed mushrooms with Swiss cheese for a rich and earthy flavor.
- Ham and Cheddar Mini Quiches: A classic combo, diced ham and sharp cheddar cheese create a comforting and hearty option.
- Broccoli and Cheddar Mini Quiches: For a green boost, add lightly steamed broccoli florets and cheddar cheese.
- Smoked Salmon and Dill Mini Quiches: Elevate your brunch with luxurious smoked salmon paired with fresh dill.
- Sweet Potato and Goat Cheese Mini Quiches: Introduce a sweet note with roasted sweet potato cubes and creamy goat cheese.
- Tex-Mex Mini Quiches: Spice things up with black beans, corn, cheddar cheese, and a touch of jalapeño.
- Zucchini and Ricotta Mini Quiches: Keep it light and fresh with thin zucchini slices and smooth ricotta cheese.
- Bacon and Leek Mini Quiches: A savory delight, combine crispy bacon bits with caramelized leeks.
- Tomato Basil Mozzarella Mini Quiches: For a quiche that mimics the flavors of a Caprese salad, use cherry tomatoes, fresh basil, and mozzarella.
Feel free to mix and match ingredients based on your taste preferences or what you have on hand. The beauty of mini quiches is their versatility, making them a delightful culinary exploration every time you bake.
Frequently Asked Questions about Roasted Tomato Pancetta Mini Quiches
Q: Can I make these mini quiches vegetarian?
A: Absolutely! To make these quiches vegetarian, you can omit the pancetta and add more vegetables such as mushrooms, spinach, or bell peppers. Roasted zucchini or eggplant also make great substitutes, adding a nice texture and flavor.
Q: What’s the best way to freeze and reheat these mini quiches?
A: To freeze, allow the quiches to cool completely after baking, then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. Reheat in a 350°F oven for about 15-20 minutes, or until thoroughly warmed. There’s no need to thaw them before reheating.
Q: Can I use a different type of cheese?
A: Yes, the cheese is quite interchangeable in this recipe. Feel free to use whatever you have on hand or prefer. Gruyere, Swiss, goat cheese, or even a mix of different cheeses would work well. Each type of cheese brings its unique flavor to the quiches.
Q: How do I know when the mini quiches are done baking?
A: The mini quiches are done when the custard is set and doesn’t jiggle if you gently shake the pan, and the crust is golden brown. Inserting a knife into the center of a quiche should come out clean.
Q: Can I prepare the components ahead of time?
A: Yes, preparing components in advance can save you a lot of time. The crust dough can be made a few days ahead and stored in the refrigerator, or even rolled out and placed in the quiche pans before freezing. The filling ingredients can also be cooked and stored in the fridge until you’re ready to assemble and bake the quiches.
Feel free to keep experimenting with ingredients and adjustments to suit your taste preferences or dietary needs, and enjoy sharing these delightful treats with friends and family!
The next time you’re planning a special breakfast or brunch, don’t just stick to the classics. Give these Roasted Tomato Pancetta Mini Quiches a try and be the talk of the table.
Their flavor profile, ease of serving, and preparation could make them the new star of your culinary repertoire.
It’s time to take the plunge into the flaky, savory world of mini quiches, one bite at a time.
Go ahead, fire up the oven, and treat yourself to this delightful morning indulgence.
Your taste buds—and your guests—will thank you.
More Fun Picnic Ideas You’ll Love
Planning a picnic can be so much fun! To help you get your little outdoor excursion pulled together, we’ve got some more fun picnic ideas we think you’ll love:
- 17 Picnic Desserts That Don’t Need Refrigeration
- Classic Italian Picnic Sandwich
- How to Plan an Authentic Italian Picnic
- 17 Breakfast Picnic Ideas
Roasted Tomato Pancetta Mini Quiches
Equipment
- oven
- muffin tin
- knife
- cutting board
- food processor
- Rolling Pin
- parchment paper
Ingredients
For the pastry:
- 6.5 oz flour
- 2 tbsp water
- 1 egg yolk
- Pinch of salt
- 3.5 oz butter
For the filling:
- 1 pound cherry tomatoes
- 2 tbsp olive oil
- Salt and black pepper to taste
- 10 pancetta stripes
- Small pack basil
- 3 eggs +5 egg yolks
- 9 oz double cream
- 3.5 oz parmesan
Instructions
Make the pastry:
- Pour the flour in a food processor together with the salt, butter, water, egg yolk and process them until you get dough crumbs. Work the dough with your fingers until you get one piece of dough, wrap it with plastic wrap and leave it in the fridge for at least 30 minutes.6.5 oz flour, 2 tbsp water, 1 egg yolk, Pinch of salt, 3.5 oz butter
- Place the dough on your floured working surface and roll it with a rolling pin until it is thin enough. Cut circles using a glass and place the dough circles into your tartlet tin. Cover each circle with aluminum foil, add a tablespoon of rice in the middle and bake the dough in a preheated oven at 390°F (200°C) for 10 minutes. Take the foil out together with the rice and place the tin back in the oven for another 5 minutes until they start to get golden color.
Make the filling:
- Place the tomatoes in a baking dish, drizzle some olive oil over them. Add some salt and black pepper to taste and bake in a preheated oven at 390°F (200°C) for 30 minutes until they start darkening on top. Leave them aside to cool.1 pound cherry tomatoes, 2 tbsp olive oil, Salt and black pepper to taste
- Fry the pancetta in a non-stick pan for a few minutes until it gets golden brown then leave it aside to cool. After a few minutes cut the fried pancetta into small pieces.10 pancetta stripes
- Clean and cut the basil into small pieces and set it aside.Small pack basil
- In a big bowl mix the eggs, add in the double cream and some black pepper and continue mixing. At the end add the basil and stir with a spoon.3 eggs +5 egg yolks, 9 oz double cream
- Brush the pies with egg white and sprinkle some parmesan. Add a few pieces of the previously cooked pancetta, 1-2 previously baked tomatoes and 1-2 tbsp from the egg mixture and bake for another 20-25 minutes.3.5 oz parmesan
