Spinach Artichoke Mini Quiches with Crispy Wonton Crusts
Using wonton wrappers instead of pie crusts makes these mini
quiches a cinch to prepare.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 24 mini quiches
Ingredients
- 3 large eggs
- 1 1/2 cups reduced-fat milk
- 3/4 teaspoon salt
- Pinch of nutmeg
- 48 wonton wrappers
- 1 cup shredded Fontina or Swiss cheese
- 1/2 cup frozen chopped spinach, thawed and squeezed to remove excess water
- 1/2 cup chopped jarred or canned artichoke hearts, drained well
Instructions
- Preheat oven to 350ºF and place an oven rack in the center position if you don’t have it there already. Spray 2 muffin tins with oil or cooking spray.
- Place 1 wonton wrapper in each cup of the muffin tin, then place a second wrapper in each tin with the corners facing in the opposite direction. Spray the “crusts” with oil, making sure the corners are well-coated, then divide cheese, spinach, and artichoke hearts into each cup.
- Whisk together the eggs, milk, salt, and nutmeg in a small bowl with a spout or a large measuring cup. Carefully pour the egg mixture into each wonton crust.
- Bake the mini quiches for 12-15 minutes on the middle rack, or until the corners of the wontons are browned and crisp and the centers are cooked set. Let the quiches cool for 5 minutes, then serve.
Source https://ohmyveggies.com
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