These Mini Quiche in Wonton Wrappers are a great elasy appetizer, breakfast, even a quick dinner with a side salad. They can be served warm or cold and pack up great for a picnic or for a totable snack!
Made in a muffin tin these tasty appetizers come together in a flash. We stuffed these with ham and cheese but you can add most anything you are craving. A great clean out the fridge meal!
Wonton wrappers are becoming a staple in my refrigerator. Ever since I whipped up a batch of our tasty Taco Cups I’ve been day dreaming about different ways I could use them. I store them in my freezer for when inspiration hits me!
Ho to make Mini Quiche in Wonton Wrappers:
- Line each muffin tin with one wonton wrapper.
- Add a tablespoon of cheese.
- Top with a second wonton wrapper (two wrappers make it a much more sturdier snack!) and go in with your fillings.
- pour on the egg and cream mixture and in the oven for 20 minutes!
We used a mixture of eggs and heavy cream but you can substitute half and half (half cream and half milk).
Can I use milk instead of heavy cream or half and half?
- You can. Simply increase the eggs to 5 and use 1/4 cup milk.
After your wontons are full of your favorite things…pour on the egg mixture!
Bake these beauties up for 20 minutes. Let cool for 10 and serve them up.
These can be served hot, cold or room temp and keep in your refrigerator for up to 3-4 days.
What other kinda stuffings can I put in these Mini Quiche Wonton Appetizers?
- cooked crumbled sausage – any kind, chicken, pork, turkey
- peppers, all kinds! jalapeno, red, bell, roasted
- cheeses – feta, parm, any kind of firmer cheese (stay away from the softer cheese like havarti or cream so your quiche doesn’t get to oily)
- veggies! – broccoli, zucchini, onion to name a few. No need to precook the softer type veggie. If adding carrots or a firmer veggie you will want to soften them up a bit.
How to store and reheat these mini appetizers:
- remove quiche’s after 10 minutes of cooling to keep them from getting steamed and mushy.
- store in sealed container or ziplock type back for up to 4 days.
- reheat in 325 degree oven. Set quiches onto tray and bake for 10-12 minutes untill heated through or they can be put into the microwave for about 20 seconds each.
In a party mood? Check out these other popular appetizer recipes!
To appies and friends to share them with!
Clink!
Kathi
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Mini Quiche in Wonton Wrappers
Ingredients
- 24 wonton wrappers
- 1 cup grated cheddar cheese
- 1/2 cup ham, finley chopped
- 1/2 cup fresh spinach, finley chopped
- 1/4 cup green onion, chopped
- 4 eggs
- 1/2 cup heavy cream or half and half (half cream, half milk)
- 1 tablespoon dijon mustard
- 2 teaspoons hot sauce such as Tabassco (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- 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
Notes
- Wonton wrappers can be found in the refrigerated section of your local grocer. Usually near the refrigerated pasta.
- If using milk in lieu of cream or half and half, increase eggs to 5 and use 1/4 cup milk.
- You can omit the dijon if preferred. It is a natural emulsifier and makes the egg and cream come together and adds a nice zip but is not necessary if you don't have it.
Nutrition
Jennifer says
Hi! How many eggs are used in this recipe as it’s not listed in the ingredients?
Thank you!
Kathi & Rachel says
Hi Jennifer – please scroll to the bottom of the post where you will find the recipe card with full instructions.
Jennifer says
I still do not see the amount of eggs needed anywhere, can you please respond with how many?
Kathi & Rachel says
Hi Jennifer – I’m not sure why you are not seeing it and I did respond with the amount of eggs. 4 eggs. Its stated quite clearly in the recipe card. Hope you love them! Kathi
Beth says
These were fabulous!
Bridget Wolff says
Use 4 eggs? Couldn’t find in recipe above. Thanks
Kathi & Rachel says
Hi Bridget, scramble eggs as noted in step 6. Thanks!
Tiffany says
We had some extra wonton wrappers leftover and I found your recipe to use them up. I made these with only garlic salt, egg, 1/2 & 1/2, and plain ground beef. SO SO SO delicious. I printed the recipe and it’s going in my frequently made pile. Thanks for sharing this. These would be fantastic for breakfast, brunch, or appetizers!
Amanda says
These were easy and delicious!! I followed the recipe but added different fillings and they came out perfect!! Thank you!
Leisa Milsap-Ratliff says
Hello,
These look great. I’m interested in making these in a mini muffin pan. Is the double layer still necessary for the smaller version?
Kathi & Rachel says
Hi Leisa – I think a single layer would be much better. A double would be to thick for the mini pan. Hope you love them! Kathi
Dotti says
Would like to make these. Ahead for a brunch. Can these be frozen?
Kathi & Rachel says
Hi Dotti – I have frozen these before but because of the eggs and cream I don’t care for the texture when thawed. They are much better fresh. You can fill the cups and mix the eggs ahead of time then fill them and put them in the oven.
Zoe Molloy says
Made these for a baby shower in mini muffin pans. Baked for about 15 minutes probably. They were fantastic!
Sue says
Did you cut down on the ingredients?
Wilma says
Made a dozen of these and took them down to our Monday morning ‘coffee’ group; smash success. Used simply eggs, cheese, Carnation milk, salt pepper and a bit of finely chopped purple onion. The double wrapper held together with the bit of cheese between the wrappers is inspired! Wish I could post a photo.
Kathi & Rachel says
We are so glad you loved them! I still make them at least once a month to bring some where! Most requested appetizer around here :).