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!
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- Press one wonton wrapper into your muffin in. Add about a tablespoon of grated cheese.
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- Top with a second wonton wrapper. Add your ham, spinach.
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- Top with another tablespoon of grated cheese
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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Pin RecipeThese Mini Quiche in Wonton Wrappers are made in your muffin tin and bake up in no time! You can stuff them with anything you have hanging around and make great appetizers, cold or hot!
- 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
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Preheat oven to 350 degrees
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Spray a 12 cup muffin tin with non stick spray
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Press one wonton wrapper into each of 12 cups. Place about one tablespoon grated cheese in each cup.
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Place a second wonton wrapper ontop of first wonton wrapper and grated cheese. Angle so corners are on opposite sides.
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Layer ham, spinach, green onion and additional cheese.
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In measuring cup with spout, scramble eggs with wire whisk. Add cream, dijon, hot sauce if desired, salt and pepper. Mix well until smooth.
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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.
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Bake for 20 minutes or until puffy and baked through and wonton wrappers are nicely brown.
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Cool for 10 minutes and remove. Serve hot, warm or chill for up to 4 days in the refridgerator.j
- 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.
Can you freeze them and then reheat? How would you reheat them if frozen?
Hello – these are really awesome, my only issue was the tips/edges of the wrappers get to crispy, any tips?
What size wrappers do you use?, the ones I have are probably too big but I could cut then down to size.
Hi Karen – they are about 3″.
These turned out excellent. I had leftover wonton wrappers and was looking for something to do with them. I didn’t have ham or spinach, so I substituted crumbled bacon I had in the freezer and some bell pepper. The base for this recipe could make so many variations. Thanks for sharing it!
I tried this recipe today because I had some leftover ham and lots of Swiss cheese I wanted to use up. This recipe is simply delicious. I didn’t add hot sauce but everything else was exactly as printed. The flavor is amazing. One or two for breakfast would be wonderful but even two or three with a bowl of soup for dinner would be excellent. Keeping these in my monthly rotation. Thank you for sharing this great recipe! Peggy from Tampa
i made them and the top was crisp but the bottom was soggy what did i do wrong?
Most likely let them cool in the pan too long. Directions call to cool for 10 minutes and remove otherwise they steam and get soggy. Hope they were delish anyway!
How do these do warming them in the microwave?
They heat up great Denise. I meal prep them all the time. 15 seconds for each just to warm through.
How do they reheat in the oven? Can you do a whole tray at once?
Hi Peggy – reheat at 325 for about 10 minutes and yes, you can put them all on a sheet pan at once.
Recipe looks fabulous! Would these work in a mini muffin tin, or would they be too small?
Hi Denise – mini muffin tins do work. Really press them into the cup and reduce the cooking time to about 12 minutes.
Great recipe! Will use this often! Makes a simple elegant appetizer that doesn’t take too much time!
It’s my fave Susan! I take them everywhere! We have a jalapeno popper wonton and a southwest roll wonton that are just as easy and delish. Just type wonton in the search bar. Thanks for the great review and 5 stars! Kathi
Outstanding! Super easy, delicious.
So simple and so delicious. Freezes well.
Good to know Sue! Thanks for sharing that tip. I use this recipe a lot. Great for golf and travel…little snack pack :). Thank you for the 5 stars! xoxoxo!
Just made these for college boys before heading back to school this week and were a HUGE hit!! First time I’ve worked with Wonton wrappers and I’m hooked! Made them just as with the exception of hot sauce and while filling with egg mixture it looked like they would puff up and overflow, but didn’t – was the perfect amount of filling to egg/cream. Will make again – Often!!! Easy and fun 🙂