30 minutes

Smocked pancetta diced very thinly, 200 g
Small red onions chopped thinly, 2
Olive oil, 2 tbsp
Cream, 140 ml
Eggs 2
Grated emmentaler cheese (any other cheese, like cheddar, gouda, Swiss cheese can be used), 2 handfuls
Puff pastry, 2 packs
Butter, 25 g


Stir-fry the onion and the pancetta in the oil and as soon as they are soft and gold take off the heat. Butter the tray, cut 12 rounds off the pastry and put them in the tray’s hollows. Spoon the pancetta and onion mix into the pastry cases, then the cheese and the cream and eggs previously mixed in a measuring jug. Bake in a preheated oven ( 200°C) for 10/15 minutes or until the mini quiches are puffed and golden brown. Allow to cool ona wire rack. I didn’t use any salt or pepper because the pancetta is already quite savory. As I made exactly 2 mini quiches for each person I cannot taste one to see if they’re ok…they look nice, probably they’ll taste good too, -I hope they won’t fail me!

Thanks to Busy Bee (Il Deborino)