Day #15

Two weeks are over!

I am so glad that you made it! Half a month of eating glutenfree and it seems that you're still interested in learning more, cooking delicious diet food and living a healthier lifestyle. So, here is a special celebration recipe for your breakfast:

Mini Pancetta Quiches

Preparation time: 20 minutes

Cooking time: 25 minutes

Yield: 36 servings

2 tablespoons (16 grams) cornstarch

2 tablespoons (14 grams) tapioca flour

3/4 cup milk

1/3 cup heavy cream

3 eggs

1/2 teaspoon salt

1 teaspoon dried thyme leaves

1/8 teaspoon pepper

1 tablespoon olive oil

6 ounces diced pancetta

1 shallot, minced

1 cup shredded fontina cheese

1/4 cup grated Parmesan cheese

1. Preheat the oven to 425 degrees F.
   Spray 36 mini muffin cups with nonstick cooking spray and set aside.
2. In a blender or food processor, combine the cornstarch, tapioca flour, milk, cream, eggs, salt, thyme, and pepper.
   Blend until smooth and set aside.
3. In a medium skillet, heat the olive oil over medium heat. Add the pancetta; cook and stir until the cubes are crispy, about 5 to 7 minutes. Add the shallot, cook for 2 minutes, and then drain well on paper towels.
4. Divide the pancetta mixture and fontina cheese among the mini muffin cups.
5. Spoon about 1 tablespoon of the egg mixture into each mini muffin cup, over the pancetta mixture. Sprinkle each mini quiche with a bit of Parmesan cheese.
6. Bake for 15 to 20 minutes, or until the quiches are light golden-brown and set.
7. Let the quiches cool in the muffin tins for 5 minutes and then run a sharp knife around the edge of each mini quiche and remove from the tin. Serve warm.