Saturday, June 16, 2012

Wonton Mini-Quiche


It seems certain things get pretty trendy on the blogosphere.

S'more anything.
Cake batter anything.
Salted caramel anything.
Quinoa anything.
Avocado anything.

You know the drill.

A little less trendy, but always present nonetheless is the mini-bite-size-taco/lasagna/spinach-dip-cup/thing-you-wish-you-thought-of-dish.

Well, this was an inspiration based on those trendy little, single-serving dishes.

Served 'em up at a going-away brunch and enjoyed some for a few days after for our morning breakfast.


Prepare a muffin/cupcake tin with oil and/or flour. Preheat oven to 350 F (177 C).  Place a wonton or dumpling skin into each cup and gently press down. I found 3 whisked eggs was the perfect amount for 6 regular sized cups. Add a splash of milk and your choice of quiche fillings to the egg mix before splitting the mix between the wonton cups. I filled half of mine with steamed broccoli and cheddar and the rest with chopped sun-dried tomatoes, fresh basil and mozzarella. Bake for approximately 15 minutes until  egg is no longer runny. Remove from pan and toast on the oven rack a couple more minutes if you desire a more crisp and golden 'crust'. Super quick and super easy!

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