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


  • 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


  • 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