Spinach Artichoke Mini Quiches with Crispy Wonton Crusts

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

1.       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.

2.       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.

3.       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.

4.       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.

Notes

If you’re not serving them as an appetizer, these quiches make a great grab-and-go breakfast. To freeze them, cool the quiches on a wire rack, then place them in freezer bags or an airtight plastic container. To serve, place the frozen quiches on a baking sheet and bake them at 350ºF for about 15 minutes, or until warmed through. To microwave, place 2-3 quiches on a small plate and microwave 30 seconds at a time or until heated.

                       

Source  https://ohmyveggies.com

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