You would think that after telling you about the party, then giving you a dessert from the party (which was the first to vanish), you would think I would give you a picture of the food at the party.
But I can’t. Because I didn’t take any. Not a single solitary picture.
You might also think that I would be so well stocked in recipes to post, but you would be wrong. So very, very wrong. Because again, I took no pictures.
Technically, I took some pictures but none of them turned out l because I was in a hurry and I need to take time if I want an appealingish picture (so you get blurry pictures instead. Yay you!). And there’s no picture of the final product because by the time I was done getting ready (looking pretty takes time, which is why it's not normally in my repertoire), I threw everything in the car and drove to the hotel. I’m lucky there weren’t curlers in my hair when I got there.
Then the party started. And I got to stand there and get showered with compliments all night long. And we all know how much that sucks.
Just kidding. It was amazing. And I totally took the modest “thank you” route instead of my usual “I know” response.
I am so classy sometimes it just kills me.
And the dish that got me the most compliments? The mini-quiche. I was expecting the meatballs to get all the praise. And I think if more people had eaten dessert, the blondies would have gotten the praise they so very rightly deserve.
But the mini quiche were pretty amazing too. And they were just as good at room temperature as they were hot. Which makes them the perfect appetizer in the world according to Deanna. And you don’t have to make crust. Or touch crust. Which basically cuts the prep time by a bajillion and means you can be ready for the party with a glass of wine* in your hand ready for the compliments to start rolling in.
Pancetta Crusted Mini Quiche (printable)
These are infinitely adaptable. I used a four cheese blend and some chives, but you could definitely clean out your fridge with these. I found the pancetta easiest to work with when it was cold. And be sure to grease your mini muffin tins really, really well. And don’t expect the pancetta to make a perfect seal. Because it will not. And that’s okay.
I’ve been day dreaming about making these with a cured chorizo crust and a cheddar/green onion filling. I think any thinly sliced cured meat product would work well here.
24 thinly sliced pancetta (were talking pretty close to paper thin here)
1/2 cup grated cheese (I used a mix of asiago, parmesean, fontina, and gruyere)
1/3 cup minced chives
2 large eggs
1 egg yolk
1/2 cup milk
1/2 cup cream
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/2 teaspoon pepper
Butter or olive oil for greasing the pan
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(ish) 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.