Mini Wonton Quiche Recipes

MINI WONTON QUICHE

Steps:

• Preheat oven to 350 degrees F.
• Spray a 12 cup muffin pan with non-stick spray. Line each cup with 1 wonton wrapper (press wrapper to the sides of the pan, as high up as possible).
• In a medium pan, scramble fry breakfast sausage. Turn off heat and stir in spinach, red pepper and green onion. Set aside.
• In a medium bowl, whisk together eggs, milk and salt.
• Divide sausage mixture and cheese between the wonton wrappers.
• Spoon egg mixture into wonton cups (I got about ⅛ cup filling in each wrapper). Bake for 20 minutes or until eggs are fully set.

MINI QUICHE IN WONTON WRAPPERS

Steps:

• Preheat oven to 350 degrees
• Spray a 12 cup muffin tin with non stick spray
• Press one wonton wrapper into each of 12 cups. Place about one tablespoon grated cheese in each cup.
• Place a second wonton wrapper ontop of first wonton wrapper and grated cheese. Angle so corners are on opposite sides.
• Layer ham, spinach, green onion and additional cheese.
• In measuring cup with spout, scramble eggs with wire whisk. Add cream, dijon, hot sauce if desired, salt and pepper. Mix well until smooth.
• Pour about two tablespoons of egg mixture into each cup moving it around a bit with your finger if necessary to get the egg mixture evenly spread in each cup. Fill to about 3/4 full.
• Bake for 20 minutes or until puffy and baked through and wonton wrappers are nicely brown.
• Cool for 10 minutes and remove. Serve hot, warm or chill for up to 4 days in the refridgerator.j

MINI QUICHES

Steps:

• Preheat the oven to 375 degrees F. Place twenty-four 2 1/2-inch mini tart pans on a wire rack set in a rimmed baking sheet and spray with nonstick cooking spray.
• In a food processor, combine the flour and a good pinch of salt and pulse to combine. Add the butter and pulse until the mixture resembles sand. Transfer to a medium bowl then slowly drizzle in enough of the ice water, folding with a wooden spoon, until the water is incorporated and a shaggy dough forms-all the water may not be needed; be careful not to overwork the dough. Turn the dough out onto a lightly floured work surface and form into a disc. Roll the dough to 1/4 inch thick and use a 3-inch round cutter to cut out 24 discs. Lay 1 disc in each prepared tart pan, pressing the dough firmly into the bottom and up the sides. Transfer to the freezer to firm up, about 30 minutes.
• Meanwhile, heat a medium nonstick skillet over medium heat and add the bacon. Cook, stirring frequently, until browned and crispy, 3 to 5 minutes. Transfer the bacon to a paper towel-lined tray to cool for 5 minutes.
• In another medium bowl, whisk together the eggs, milk, 1/2 cup of the crème fraîche and a pinch each of salt and white pepper. Transfer to a liquid measuring cup for easy pouring.
• To assemble: Put a teaspoon of the bacon bits and a teaspoon of the fontina in the bottom of each tart shell. Top with a sprinkle of chives. You will have some bacon leftover to use as garnish. Pour the custard evenly into the tart shells and bake until the quiches are puffed and the crust is golden brown, about 35 minutes. Rotate the pan 180 degrees halfway through baking. Remove from the oven and immediately remove the quiches from the tart pans to cool on a wire rack. This will ensure a crisp crust.
• Meanwhile, in a third medium bowl, combine the cream cheese, the remaining 1/2 cup crème fraîche and a pinch each of salt and white pepper. Whip with a hand mixer until light and airy, about 2 minutes. Dollop onto the cooled quiches and sprinkle with the remaining bacon bits and chives.

VEGGIE WONTON QUICHES

Steps:

• Gently press wonton wrappers into miniature muffin cups coated with cooking spray. Lightly coat wontons with cooking spray. , Bake at 350° for 5 minutes. Remove wontons from cups; place upside down on baking sheets. Lightly coat with cooking spray. Bake 5 minutes longer or until light golden brown., Meanwhile, in a nonstick skillet, cook the broccoli, mushrooms, red pepper and onion in oil over medium heat for 4-5 minutes or until crisp-tender. , In a small bowl, whisk eggs and water; stir in the parsley, salt, thyme, white pepper and cayenne. Add to vegetable mixture; cook over medium heat for 4-5 minutes or until eggs are completely set. , Remove from the heat; stir in cheese. Spoon about 1 tablespoonful into each wonton cup. Bake for 5 minutes or until filling is heated through. Serve warm.