Spinach Artichoke Mini Quiches with Crispy Wonton Crusts

Spinach Artichoke Mini Quiches with Crispy Wonton Crusts Photos by Emily Caruso

I use wonton wrappers a lot in my kitchen, but rarely for their intended purpose. For those of us who don’t want to mess with rolling out pasta dough, wonton wrappers make a good package for homemade ravioli. You can use them to make itty-bitty lasagnas or stuff them with fruit and bake them to make an easy dessert. And you know what else you can use them for? Crispy little crusts for mini tarts, pies and quiches!

There are a lot of crustless mini quiche recipes out there and while I enjoy a good crustless quiche as much as the next person (um, a lot?), the lack of a crust makes them not-so-great as a finger food. But adding an easy wonton crust makes them work for parties, without tacking on a bunch of extra work or ingredients. Who needs that?! When I’m entertaining, I need to focus on not having a complete meltdown, not rolling out dough for mini quiches.

Spinach Artichoke Mini Quiches with Crispy Wonton Crusts
(And if you’re not making these for a crowd? They freeze really well! I’ll pop three of them in the oven for a quick breakfast.)

Like most quiche recipes, this one is easy to tweak with your favorite cheeses and fillings. I’ve also made it with frozen chopped broccoli and cheddar. You’ll want to make sure any vegetables you add are dry—if they add too much moisture to the egg mixture, the quiche will take longer to bake and the crust might overcook in the meantime—and keep the proportions of the recipe more or less the same. If you decide to use a stronger flavored cheese, like Parmesan, pair it with a mild cheese like mozzarella for a total of 1 cup.

Spinach Artichoke Mini Quiches with Crispy Wonton Crusts

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 24 mini quiches

Spinach Artichoke Mini Quiches with Crispy Wonton Crusts

Using wonton wrappers instead of pie crusts makes these mini quiches a cinch to prepare.

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.

http://ohmyveggies.com/spinach-artichoke-mini-quiches-with-crispy-wonton-crusts/

Kiersten

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.   Read more from Kiersten →

Like what you see? Share it!

Oh My Veggiemail!

Sign up to get the latest updates from Oh My Veggies delivered to your inbox!

Comments

  1. Marlin says

    Hi, do you think this can be done without the egg? I am vegan and I know how substitute everything except the egg. Thanks 🙂

    • Kiersten says

      I’ve never made quiche without eggs, but if you Google vegan quiche, there are a lot of recipes out there that use tofu. You could probably do a mash-up of one of those recipes and this one and make it work. 🙂

      • Marlin says

        Hi, Thank you for the suggestion! but my husband is allergic to soy! I know we are a complicated pair lol do you know what else I can use? I am new to cooking

      • Marlin says

        Hi, Thank you for the suggestion! but my husband is allergic to soy! I know we are a complicated pair lol do you know what else I can use? I am new to cooking

  2. Renee says

    These look terrific! Do you recommend serving them warm, or, like most quiches, are they as good at room temp? Thanks!

  3. Pushpa says

    A hassle free way of preparing quiche!! and looks pretty too
    as a floret…can I substitute parboiled scrapped/mashed potato mixed with soybean milk/ curd for eggs??

  4. says

    Your mini-quiche recipes looked terrific but I was extremely disappointed that nutrition info is not included in this day and age, ie., calories, protein, fiber, etc.

  5. Carol says

    Did you use mini-muffin pans or regular size muffin pans? I used mini, and worked well, but looking at your pictures again, seems you used regular size muffin pan.

If this is your first time commenting on Oh My Veggies, please take a minute to read our comment policy.

Leave a Reply

Your email address will not be published. Required fields are marked *