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