Pancetta Crusted Mini Quiche

Ingredients:
- 24 slices Pancetta, Thinly Sliced
- 1/2 cups Grated Gruyere (or Fontina) Cheese
- 13 cups Minced Chives
- 1 Egg Yolk
- 2 Eggs
- 1/2 cups Cream
- 1/2 cups Whole Milk
- 1/2 teaspoons Freshly Ground Black Pepper
- 1/4 teaspoons Kosher Salt

Directions:
- Preheat oven to 375 degrees F. Grease a mini muffin pan really well with butter or olive oil.
- Put 1 slice of pancetta in each muffin cup, lightly pushing and folding to make it fit.
- Place 1 teaspoon or so of cheese in each pancetta cup.
- Add a big sprinkle of chives to each cup.
- In a medium-sized bowl (I like the Pyrex measuring cup for this), combine the remaining ingredients and whisk until well mixed.
- Slowly pour the egg mixture into a pancetta cup until it comes nearly to the top of the tin.
- Repeat with the remaining pancetta cups.
- Bake for 30 minutes until browned and puffy.
- Allow to cool for 2 minutes before removing from the pan.
- Serve hot, cold, or at room temperature.