It seems certain things get pretty trendy on Pinterest...in the blogosphere.
Cake batter anything.
Salted caramel 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!