Food Factor: Mini Wonton Quiches
By Ms. Natasha Haynes, MSU Extension Service
Do you need an easy dish for the office get-together or an upcoming party? If you are a fan of eggs, you’re in luck! Eggs are a versatile and nutritious option for breakfast, lunch, and dinner and everything in between.
Mini Wonton Quiches make tasty appetizers and come together in a flash. I made mine with ham and cheese, but the possibilities are endless when it comes to the filling. You can add just about anything you like, including leftover meats, cheeses, and sauteed, roasted, or steamed vegetables. It’s a great clean-out-the-fridge meal!
Mini Wonton Quiches
- 4 large eggs
- 24 wonton wrappers (3-1/4 in x 3 in)
- 1 tablespoon all-purpose flour
- 3 tablespoons finely chopped ham (1 ounce)
- 2 tablespoons finely chopped green onion
- 2 tablespoonsfinely chopped red bell pepper
Heat oven to 350 degrees F. Coat 24 mini muffin cups (1-3/4 x 3/4-inch) with cooking spray.
Gently press one wonton wrapper into each cup, allowing ends to extend above edges of cup.
Beat eggs and flour in medium bowl until blended. Add ham, green onion, and bell pepper. Mix.
Spoon about a half-tablespoon of the egg mixture into each wonton-lined muffin cup.
Bake in center of oven until filling is set, about 12 to 15 minutes.
Remove from muffin tin. Serve warm.
Tip: Add chopped spinach and shredded mozzarella for a creamy appetizer.
Note: We used a full tablespoon of egg mixture in each wonton cup.
Thanks to the American Egg Board for this recipe!
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