• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Freebies!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Freebies!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Oh My Veggies » Vegetarian Recipes » Vegetarian Appetizers

    Spinach Artichoke Mini Quiche with Wonton Crusts

    Published: May 11, 2015 · by Nicole · Updated: Jan 11, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    Spinach Artichoke Mini Quiches with Crispy Wonton Crusts

    These mini quiches are packed with flavor from spinach, artichoke and creamy Fontina cheese - all wrapped up in a crispy wonton wrapper crust. Yum!

    Spinach Artichoke Mini Quiches with Crispy Wonton Crusts Recipe
    Jump to:
    • Tips & Tricks
    • More Recipes
    • Recipe
    • Comments

    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 quiches, pies, and tarts!

    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 as a great appetizer 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 being assembled with wonton wrappers in a cupcake pan

    Tips & Tricks

    And if you're not making these for a crowd? They freeze really well! I'll often pop three of them in the toaster 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 cheese.

    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 of cheese

    While you're here, be sure to grab our FREE 5-Day Meatless Meal Plan. It's packed with tasty recipes to make vegetarian cooking easy and delicious!

    More Recipes

    And if you love this mini quiche recipe, be sure to check out these other tasty ideas:

    • 49 Savory Vegetarian Breakfast Recipes
    • 17+ Delicious Quiche Ideas
    • One-Pot Spinach Artichoke Pasta
    • Easy Kale Quiche

    Photos by Emily Caruso

    Recipe

    Spinach Artichoke Mini Quiches with Crispy Wonton Crusts Recipe

    Spinach Artichoke Mini Quiche with Crispy Wonton Crusts

    These mini quiches are packed with flavor from spinach, artichoke and creamy Fontina cheese - all wrapped up in a crispy wonton wrapper crust. Yum!
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Course: Appetizer, Breakfast, Side Dish
    Cuisine: American, French
    Diet: Vegetarian
    Keyword: mini quiches recipe, Spinach Artichoke Mini Quiches, Spinach Artichoke Mini Quiches with Crispy Wonton Crusts
    Servings: 24 mini quiches
    Calories: 84kcal
    Author: Oh My Veggies

    Ingredients

    • 3 large eggs
    • 1 ½ cups reduced-fat milk
    • ¾ teaspoon salt
    • Pinch nutmeg
    • 48 wonton wrappers
    • 1 cup Fontina cheese shredded, or Swiss
    • ½ cup frozen chopped spinach thawed and squeezed to remove excess water
    • ½ cup artichoke hearts canned, drained well, chopped
    US Customary - Metric

    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.

    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.

    Nutrition

    Calories: 84kcalCarbohydrates: 10gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 29mgSodium: 260mgPotassium: 55mgFiber: 1gSugar: 1gVitamin A: 478IUVitamin C: 1mgCalcium: 62mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Broccoli Parmesan Meatballs
    Spring Nourish Bowls with Ginger-Miso Dressing »

    Easter, Holiday Recipes, Vegetarian Appetizers, Vegetarian Breakfast Recipes, Vegetarian Recipes appetizers, artichokes, breakfast, eggs, spinach

    Reader Interactions

    Comments

    1. Marlin says

      May 11, 2015 at 1:13 pm

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

      Reply
      • Kiersten Frase says

        May 14, 2015 at 3:22 pm

        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. 🙂

        Reply
        • Marlin says

          May 14, 2015 at 3:56 pm

          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

          Reply
        • Marlin says

          May 14, 2015 at 3:56 pm

          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

          Reply
    2. Jennifer @ Delicious Everyday says

      May 12, 2015 at 1:50 am

      Love!! They look perfect!

      Reply
    3. Katie (The Muffin Myth) says

      May 12, 2015 at 1:55 am

      This is great! We're hosting a big party this weekend for the husband's 40th (!!!) birthday, and I'm going to add these to the list for appetizers!

      Reply
    4. Renee says

      May 12, 2015 at 12:36 pm

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

      Reply
      • Kiersten Frase says

        May 14, 2015 at 3:20 pm

        They're definitely better warm because of the wonton crust. But I don't think they'd be terrible cold.

        Reply
    5. Pushpa says

      May 12, 2015 at 11:00 pm

      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??

      Reply
      • Kiersten Frase says

        May 14, 2015 at 3:18 pm

        I've never made quiche with anything other than eggs, so I'm not sure how that would work out.

        Reply
    6. Susan Angelotti says

      May 29, 2015 at 3:20 am

      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.

      Reply
      • KJ says

        December 28, 2016 at 1:10 pm

        Heaven forbid we take it upon ourselves to calculate the nutritional info on what we are making in our own homes. 😉

        Reply
    7. Carol says

      April 05, 2016 at 11:32 am

      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.

      Reply
      • Kiersten says

        April 05, 2016 at 4:14 pm

        I used regular-sized. I'm glad the mini ones worked for you!

        Reply
    8. Kathy O says

      April 18, 2022 at 12:35 pm

      This recipe was really good. Had left over mini quiches for lunch the next day. Used Mozzarella/swiss cuz couldn't find fontina cheese. FYI: use regular size muffin pans

      Reply
    4.80 from 5 votes (5 ratings without comment)

    Something to say? Leave a comment. Cancel reply

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

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    veg kitchen
    step away from the carbs
    all she cooks
    midlife rambler
    wandertooth logo

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Hook & Porter Media

    1.3K shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.