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

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Entrees
    • Appetizers
    • Breakfast
    • Sides
    • Desserts
    • Snacks
    • Drinks
    • Sauces & Condiments
    • Holiday Recipes
    • From our Readers
  • Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
    • The Veggie Kickstart Kit
    • The Oh My Veggies Guide to Freezer Cooking
    • Healthy Plant-Based School Lunches
    • The Vegan Brunch Book
    • All Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Tips & Hints
  • Shop Cookbooks
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Oh My Veggies » Recipes » Spinach Artichoke Mini Quiches By Oh My Veggies.com

    Spinach Artichoke Mini Quiches By Oh My Veggies.com

    Published: May 11, 2015 · Modified: Mar 4, 2021 by Kiersten · This post may contain affiliate links.

    901shares
    Jump to Recipe - Print Recipe


    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 Recipe

    Spinach Artichoke Mini Quiches with Crispy Wonton Crusts

    Using wonton wrappers instead of pie crusts makes these mini quiches a cinch to prepare.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 24 mini quiches
    Author: Oh My Veggies

    Ingredients

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

    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.
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks!

    About Kiersten

    Kiersten is the founder and former editor of Oh My Veggies.

    Previous Post: « Broccoli Parmesan Meatballs
    Next Post: Spring Nourish Bowls Recipe By Oh My Veggies.com »

    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

    Leave a Reply 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

    Trending Recipes

    • Baked Vegan Mac and Cheese
    • Vegan Biscuits and Gravy
    • Vegan Carrot Ginger Soup
    • Vegan French Toast

    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.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media