PANCETTA, PARMESAN, AND PEPPER QUICHES

Steps:

• In a skillet, heat oil over medium heat; add in pancetta and cook/stir until most of the fat has rendered and the pieces are browned, 6-10 minutes, depending on the thickness of your slices.
• Transfer with a slotted spoon and drain on paper towels.
• Drain off all but 1 tablespoon of the fat; add in the red bell pepper and a pinch of salt; cook/stir occasionally, until fragrant, soft, and browned around the edges, 8-10 minutes.
• Add in the jalapeno and continue cooking until all the peppers are completely tender, for another 2 minutes; let cool slightly.
• In another bowl, whisk the eggs and cream together, then stir in the cooked peppers, parmesan, cheddar, and cooked pancetta.
• Season with ½ teaspoon salt and cayenne.
• Preheat oven to 400°.
• Lightly grease the insides of two or three mini muffin pans.
• On a lightly floured surface, roll one sheet of pastry into a 10 x 18 inch rectangle.
• With a 3 inch pastry cutter, stamp out 18 rounds.
• Press the rounds into the muffin cups and fill each one completely with about 1 tablespoon filling.
• Repeat with second sheet of pastry and the remaining filling.
• Bake until the filling if puffed and golden and the crust is a rich golden brown, about 17-20 minutes.
• Let the quiches cool a few minutes for the best flavor; they should lift out of the muffin tin easily.
• OAMC-can freeze the unbaked quiches in the muffin tin until completely firm.
• Pop them out of the pan and put them in an airtight container or freezer bag.
• Freeze for up to 1 month; to cook, put the frozen quiches back into the muffin tin and bake at 400° for 20-25 minutes.