Need a solution for Thanksgiving leftovers? Try these mouthwatering quiche cups that are easy-to-make and sure to be a brunch favorite!
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
Freshly ground pepper
Half & Half
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.
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.
Bake for 20 minutes, tenting with foil if tops brown too quickly. Makes 36 quiches.