Mini Cheese Quiche Cups
Need a solution for Thanksgiving leftovers? Try these mouthwatering quiche cups that are easy-to-make and sure to be a brunch favorite!
25 min
Prep Time
20 min
Cook Time
36
Servings
Ingredients
- Olive oil cooking spray
- 36 square egg roll or round pot sticker wrappers
- 1½ cups shredded smoked or sharp cheddar cheese (may substitute swiss, havarti, gouda or any of your favorite semi-soft cheeses)
- ¼ cup leftover corn
- ¼ cup minced leftover ham or bacon bits
- ¼ cup minced red bell pepper
- ¼ cup sliced green onion
- ¾ cup Crystal milk or half & half
- ¼ cup Crystal cottage cheese
- ½ teaspoon garlic salt
- 3 eggs
- Freshly ground pepper
Products used
-
Milk
-
Cottage Cheese
-
Half & Half
Directions
-
Step 1
Preheat oven to 375°F and coat 36 mini muffin cups with nonstick cooking spray. Press a won ton wrapper into each cup, pressing firmly into the bottom.
-
Step 2
Place equal amounts of cheese, corn, ham, bell pepper and green onion into each cup. Puree milk, cottage cheese, garlic salt and eggs in a small blender until smooth. Slowly pour into cups and sprinkle with pepper.
-
Step 3
Bake for 20 minutes, tenting with foil if tops brown too quickly. Makes 36 quiches.
Recipe courtesy of Patty Mastracco
