Emmental and Pancetta Quiche

by Claire Winlow (follow)
Easy (2874)      Lunch (1798)      Snack (848)      Side Dish (165)      Appetisers (114)      Starter (63)     
The subtle nutty flavour of the Emmental cheese goes really well with the salty pancetta and delicate filo pastry. You could make this up as one large tart but I prefer them as individual mini portions.



Emmental, filo, quiche


Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 1-2

Ingredients
1 small onion
2 filo pastry sheets
25g melted butter
75g Emmental cheese
2 slices pancetta

Method
Preheat oven to 175c fan.
Dice the onion finely and fry in 10g of the butter until soft. Set aside to cool.
Cut each filo pastry sheet into 4 pieces, so that you have 8 in total.



Emmental, filo, quiche


Brush each filo sheet with the remaining melted butter and layer into a muffin tin, creating two 'cups'. That means you have four sheets per cup.



Emmental, filo, quiche


Place the filo pastry in the oven and bake for around 5 minutes until starting to turn brown.
Mix the Emmental cheese and onion together.
Cut each slice of the panetta into two pieces.



Emmental, filo, quiche


Place a little of the cheese mix in the bottom of each pastry cup, add a piece of pancetta, add a little more of the cheese, another piece of panetta and finish off with cheese again.



Emmental, filo, quiche


Place in the oven and bake for around 10 minutes, until the cheese as melted.

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