I finally did get to have that finger-food brunch I was trying for. These wonton mini quiches were a big hit.
I enjoyed cutting up all the vegetables super small to fit in the tiny muffin cup spaces.
I did scoop the seeds out of the tomatoes to avoid mushiness.
And I couldn’t decide on cheeses, so I went with both.
I grabbed some fresh herbs from my very own backyard, because it’s actually spring now.
In the end I had one set of quiches with mushroom, spinach, chives, and goat cheese, and the other was tomato, onion, cheddar, and cilantro. For amounts I kind of winged it, sorry.
Anyway, preheat your oven to 350°F and line your muffin tins with two wonton wrappers each. Align them so they are at 45° angles to each other for the largest surface area. I didn’t do this but I would recommend greasing the muffin tins before you do this.
Then I stuffed the tins with my vegetable-cheese mixtures.
Then I started cracking some eggs. For 24 mini quiches I used about 14 eggs. I also added in a few tablespoons cream, some salt and pepper, and some grated parmesan. Gave that a good mixing.
Then I ever so carefully poured the egg goo into the muffin cups.
It’s hard to get it so it doesn’t go around the seal of the wonton.
I baked them for about 15 minutes, until they were cooked through.
Because I didn’t grease the pan it took some persuasion to get them out.
But they were so good!
And even great for a cold quick breakfast or lunch the next day!