Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Using wonton wrappers as opposed to pie crusts makes these mini quiches a cinch to prepare.
Ingredients
- three large eggs
- 1 half cups reduced-fats milk
- three/four teaspoon salt
- Pinch of nutmeg
- forty eight wonton wrappers
- 1 cup shredded Fontina or Swiss cheese
- 1/2 cup frozen chopped spinach, thawed and squeezed to cast off extra water
- half of cup chopped jarred or canned artichoke hearts, drained properly
Instructions
- Preheat oven to 350ºF and region an oven rack inside the center function in case 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 vicinity a 2nd wrapper in every tin with the corners dealing with in the opposite route. Spray the “crusts” with oil, making sure the corners are well-coated, then divide cheese, spinach, and artichoke hearts into each cup.
- Whisk collectively the eggs, milk, salt, and nutmeg in a small bowl with a spout or a massive measuring cup. Carefully pour the egg combination into each wonton crust.
- Bake the mini quiches for 12-15 mins at the center rack, or till the corners of the wontons are browned and crisp and the centers are cooked set. Let the quiches cool for 5 minutes, then serve.