Wonton Crust Mini Spinach Quiche

Wonton Crust Mini Spinach Quiche
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 176.6
  • Total Fat: 10.3 g
  • Cholesterol: 89.0 mg
  • Sodium: 383.2 mg
  • Total Carbs: 11.3 g
  • Dietary Fiber: 1.0 g
  • Protein: 9.8 g

View full nutritional breakdown of Wonton Crust Mini Spinach Quiche calories by ingredient
Submitted by:

Introduction

This classic quiche is one of my favorites! Very simple to pull together, and the taste and texture are fantastic! Feel free to substitute in any other veggies, cheeses, or favorite seasonings you have on hand. This recipe is great for experimenting! This classic quiche is one of my favorites! Very simple to pull together, and the taste and texture are fantastic! Feel free to substitute in any other veggies, cheeses, or favorite seasonings you have on hand. This recipe is great for experimenting!
Number of Servings: 12

Ingredients

    1 Tablespoon Vegetable Oil
    1 teaspoon Minced Garlic
    1 cup Chopped Onion (about 1 Medium Onion)
    1 package (10 Oz) Frozen Chopped Spinach, Thawed And Drained
    5 whole Large Eggs, Beaten
    2-½ cups Shredded Muenster Cheese (or Whatever You Have On Hand - I Find That The Sharper The Cheese, The Better!)
    ¼ cups Grated Parmesan Cheese (plus 2 Tbsp. For Garnish - Optional)
    ¼ teaspoons Salt
    ¼ teaspoons Freshly Ground Black Pepper
    1 pinch Crushed Red Pepper

Tips

Adapted from this recipe:
http://tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/crustless-spinach-quiche/

This is a bariatric friendly recipe.


Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease the cups of a 24 count mini cupcake pan.

Heat oil in a large skillet over medium-high heat. Add garlic and onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.

In a large bowl, combine eggs, cheeses, salt, pepper, and crushed red pepper. Add in spinach mixture and stir to blend. Press a wonton wrapper into each cup of the mini cupcake pan and pour some of the mixture into each one, dividing evenly.

Bake in preheated oven until eggs have set and the top is slightly browned, about 15 minutes. Remove and let cool for 10 minutes before serving. If you’d like, top with additional freshly grated Parmesan cheese.



Serving Size: 2 Mini Quiches

Rate This Recipe