Quiche Please!

As part of egg month, it would just seem wrong to not include quiche, really it doesn’t get too much eggier than that (eggier, it’s a word!).

Like most of our recipes, we couldn’t just deliver the conventional to you. We have decided to give you mini quiche, with a wonton ‘crust’.

Feel free to use your favorite quiche recipe to put in your wonton crust, or use the recipe (with variations) that we’ve provided in today’s post.

Basic Quiche:

24 Wonton wrappers

4 large eggs

1 Tbsp all purpose flour

salt and pepper to taste

Preheat oven to 350 degrees. Lightly grease 24 mini muffin cups with cooking spray. Place one wonton wrapper in each cup (fold the sides of the wrapper until they fit in the cup).

Beat together eggs, flour, salt and pepper  (sure the below mixture has a few more things than just eggs, flour, salt and pepper, but go with it).

You can stop with the ingredients here, or you can get fancy. If you choose to stop here, spoon ¾ to 1 Tbsp. of egg mixture into each cup. Bake at 350 for 12 to 15 minutes (the filling will be puffy and set as it comes out of the oven).

Time to get fancy…

We did two separate, super fancy quiches (okay, not SUPER fancy).

Bacon and Blue Cheese Quiche:

Start recipe as above. To the egg mixture, add ¼ cup cooked crumbled bacon, and ¼ crumbled blue cheese. Fill wonton cups and bake as above.

Tomato and Goat Cheese Quiche:

Start with basic quiche, to the egg mixture add 1 finely diced Roma tomato, 1-2 oz. crumbled goat cheese and 1 Tbsp. of finely chopped chives. Fill wonton cups and bake as above.

You can of course do any combination that your heart desires. Share with us your favorite quiche add in ingredients!!