When I’m having a holiday brunch or looking for a chic appetizer idea, mini quiches are the perfect bite. One of my favorite flavor combinations is mushrooms, onions and pancetta or bacon so when I was thinking of a fantastic appetizer idea, I immediately thought of a mini quiche with pancetta and mushrooms at the forefront. I love using muffin tins for making mini bites – easy cleanup, easy portioning and no fuss! Muffin tins are not just for baking muffins anymore. Your guests will have no idea how easy it is to whip up these chic appetizers.
When I Can’t Believe It’s Not Butter sent some of their new formula to play with, I decided that I’d incorporate it into this recipe. Using this buttery spread would help save on the fat and calories of these quiche because the new I Can’t Believe It’s Not Butter spread has 40% fewer calories and 70% less saturated fat than butter. Also – one that that I love about the new formula is that it’s made from real simple ingredients – plant based oils, purified water and a pinch of salt. So, between coating the muffin tins and using the rich buttery flavored spread to saute the mushrooms and shallots, I Can’t Believe It’s Not Butter went above and beyond and the flavor of these quiche were out of this world! Added bonus – no quiche stuck to the muffin tins – easy cleanup!
When you are looking for some entertaining ideas or want to whip up a fab breakfast bite, why not make these Mini Pancetta Mushroom Quiche
On to the recipe:
Gather your ingredients
Don’t forget I Can’t Believe It’s Not Butter
Let’s saute some of the mushrooms in it shall we?
Who doesn’t love a bit of pancetta, right?
Whipping up the eggs with a bit of spice
Don’t forget to add a bit of I Can’t Believe It’s Not Butter Love with a bit of asiago cheese
Look at these lovelies
Shall I pass you one?
Aly M. Cleary
These mini quiche are loaded with crisp pancetta, mushrooms and shallots with a bit of asiago cheese. These are perfect for entertaining or breakfast on the go
20 minPrep Time
25 minCook Time
45 minTotal Time
- 8 ounces of sliced mushrooms
- 2 tablespoons of I Can't Believe It's Not Butter, divided, plus more for muffin tin
- 1 large shallot, minced
- 6 ounces of pancetta
- 7 eggs
- 3/4 cup of milk
- 1/3 cup of shredded asiago cheese, plus a little more for the muffin tin
- 1/2 teaspoon of freshly cracked black pepper
- 1/4 teaspoon of kosher salt
- 1/4 teaspoon of aleppo pepper (or red chile flakes) (optional)
- Preheat the oven to 325 degrees F.
- Using some "I Can't Believe It's Not Butter", lightly grease the muffin cups of a 12 cup muffin tin. Add a bit of shredded asiago cheese into each cup to form a "crust" of sorts and set aside.
- In a large saute pan, add 1 tablespoon of I Can't Believe It's Not Butter and let melt over medium heat.
- Add the sliced mushrooms and saute for 5 minutes or so, until they are brown and cooked through. Remove to a bowl to cool.
- Add another tablespoon of I Can't Believe It's Not Butter to the pan and saute the minced shallot. Remove to a bowl to cool.
- Add the pancetta to the skillet and cook until almost crisp. Remove to a paper lined plate and set aside.
- In a bowl, whisk together the eggs, milk, cheese, pepper, salt and aleppo pepper or chili flakes.
- Roughly dice up the mushrooms and add to the egg mixture.
- Add the shallots and cooled pancetta and mix thoroughly.
- Add some of the quiche mixture to each cup so that it's filled two-thirds full.
- Bake for 25 minutes or so, until puffed and golden.
- Remove to a cooling rack to cool for 5 to 10 minutes and then remove the quiches from the muffin tins to a plate.
- These are great either at room temperature or slightly warm.