Mini Quiche in Wonton Wrappers

Artichoke and Sun-dried Tomato Mini Quiches – makes 12 mini quiches

*You can freeze the filling for this quiche and thaw for later use*

24 wonton wrappers

4 eggs

1 cup Mozzarella cheese shredded

1 large yellow onion diced and caramelized

6 oz jar marinated Artichoke hearts chopped

1 cup Greek yogurt or sour cream

½ cup heavy cream

½ cup Sun-dried tomatoes chopped

½ cup fresh basil chopped

3 cloves garlic finely chopped

2 Tbsp butter

1 tsp whole grain mustard

1/8 tsp black pepper

¼ tsp salt

¼ tsp nutmeg

¼ tsp dried dill

You will need: Food processor or blender, muffin tins (lightly greased), skillet, large spoon, small ladle or cup/bowl with a spout.

  1. Pre-heat oven to 375 degrees
  2. Melt 2 Tbsp butter in a skillet over a medium-high flame
  3. Add diced onion and cook until they start to caramelize
  4. Add chopped garlic and saute for 2 minutes and turn off the flame.
  5. Add eggs, sour cream, heavy cream, mustard, pepper, salt, nutmeg, and dried dill to the food processor.
  6. Blend until ingredients are thoroughly combined.
  7. Transfer egg mixture to a bowl or cup with a spout (I used my 2 cup measuring cup).
  8. Add onion mixture, artichokes, shredded cheese, sun-dried tomatoes and basil to the egg mixture and combine thoroughly.
  9. Lay two wonton wrappers flat, forming an 8 pointed star, over each muffin tin hole.
  10. Push the wonton wrappers into the muffin tin hole, pressing the wonton firmly into the form of the muffin tin mold.
  11. Using a fork, place the chunkier parts of the quiche filling (cheese, tomatoes, artichokes, etc.) into the bottom of the wonton wrappers then pour the egg mixture over.
  12. Be sure to leave about a half of an inch of space at the top of each wonton so the mixture doesn’t over flow while baking.
  13. Place the muffin tins in the oven and bake for 18-23 minutes or until the tops are golden.
  14. Remove from the oven and allow to cool for 10 minutes
  15. Loosen the quiches from the muffin tins by running a butter knife around the edges.
  16. Remove the quiches from the tins, place on a serving platter and enjoy!
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