How to make mini muffin carbonara quiches | taste.com.au

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor without dairy.

guanciale

🥗Healthier: turkey bacon

💰Cheaper: bacon

Turkey bacon is lower in fat and calories.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: phyllo dough

Phyllo dough is more affordable and lighter.

Preheat the oven to 375°F (190°C).

Cook pasta in salted boiling water until al dente; drain and set aside.

In a skillet, heat olive oil over medium heat; add diced guanciale and cook until crispy, about 5-7 minutes.

Add chopped onion and minced garlic to the skillet; sauté until translucent, about 3-4 minutes.

In a bowl, whisk together eggs, heavy cream, milk, parmesan cheese, and black pepper until well combined.

Stir in the cooked pasta, guanciale mixture, and chopped parsley into the egg mixture.

Roll out pie crust and cut into small rounds; fit into a greased muffin tin.

Spoon the carbonara mixture into each crust, filling them about three-quarters full.

Sprinkle additional cheese on top of each quiche if desired.

Bake in the preheated oven for 20-25 minutes, or until golden and set.

Let cool for a few minutes before removing from the muffin tin.

Garnish with extra parsley and serve warm.

Cooking Techniques

Spice Level:

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