I gravitate towards dishes that serve as a blank canvas and with seasons or even moods, can be transformed. This is probably why I’m so drawn to risotto, for its ability to invite fall, winter, spring, and summer to its flavor profile. Much like this universal rice dish, quiche does likewise. Quiche Lorraine is well loved in and outside of France, and for good reason, the most well-known of this beautiful fare. In this quiche, I appreciate the delicate notes of spring peas, paired with the nutty Gruyère, and depth from the savory and slightly sweet pancetta.

One of my favorite French meals is a slice of quiche with a salad; however, I opted to turn this into mini, bite-size appetizers. This would also make for a perfect starter to an Easter spread, or simply served at any gathering.

I prefer home-made dough, but when in a time pinch, store-bought pie crust is a great alternative, which is what I used here.

Bon appétit!

Ingredients:

• 1 cup light cream (I used half & half)
• 2 eggs
• ½ cup Gruyère, grated
• 1 small shallot, finely chopped
• 2 oz pancetta
• ½ cup peas
• ½ tsp salt
• Dash of cayenne pepper
• 1 Tbsp chives, for garnish
• 1 package pie crust, with two pie rounds

Preheat the oven to 400°F. Grease a mini-muffin sheet pan.

Using a 2 ½ “ cookie cutter, cut out approximately 12 rounds from each pie crust, totaling 24 rounds. Tuck each round into prepared mini-muffin sheet.

In a pan, drizzle a little olive oil. Add the shallot and pancetta and sauté until pancetta is cooked. Add the peas. If using frozen, thaw prior to adding. In each mini-quiche in the muffin tea, add about 1 Tbsp of the pea and pancetta filling.

Top with about 1 Tbsp Gruyère.

In a measuring cup, whisk together the light cream, eggs, salt, and cayenne pepper.

Pour the egg mixture into each mini-quiche until it reaches just below the top, careful not to overflow.

Bake for about 17 minutes, or until the crust is gold brown and the inside is firm.

Garnish with freshly chopped chives.