Tuesday, September 18, 2012

Mini-Quiches with Pancetta, Apples and Gorgonzola

For a change, I have more savoury recipes for you! These mini-quiches are perfect for a party buffet, or you could also take them to a summer-picnic. I really like the combination of the ingredients. The addition of thyme makes thes mini-quiches perfect. I used some from my own herb-garden which smelled amazing.

(from: Nicky Stich - delicious days)

Makes 12:

2 red onions
8 slices of pancetta
1 large apple
3-4 twigs of fresh thyme
3 tablespoons butter
freshly ground black pepper
1 large egg
100g cream
100g crème fraiche
freshly ground nutmeg
1 rolled out puff pastry dough (store bought, about 25x40cm)
about 100g gorgonzola dolce

Peel and slice onions. Cut the pancetta into thin slices. Peel and and core the apple, cut into quarters, then into slices. Wash the thyme and pluck the leaves. Put the butter into a frying pan and turn on the heat. Melt butter and add the onions, the pancetta and the apple and sautée over medium heat. Season with salt and pepper, add about half of the thyme. Take away from the heat. Mix the egg with the cream and the créme fraiche in a small bowl. Season with salt, pepper and nutmeg.

Preheat the oven to 180°C (convection oven: 160°C). Grease a muffin pan with butter. Roll out the puff pastry and cut out 12 round pieces that fit into your muffin moulds (I did that with a small glass bowl). Line your muffin moulds with the puff pastry. Fill in the onion-mix, then add a piece of gorgonzola. With a tablespoon, add the egg-cream-mixture. Don't fill up to the brim or they will overspill during the baking. Sprinkle with the rest of the thyme and put in the oven for about 20 minutes. Take out of the oven, let cool in the pan for about 5 minutes, then, carefully take the quiches out of the pan and serve warm or let cool on a wire rack.

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