Mini Spinach and Cheese Quiche Cups

 

Bite-size versions of the classic spinach and cheese quiche. Actually, these aren't classic at all! The savory spinach, egg and cheese mixture is cooked in wonton wrappers, making these (by far) a healthier version of traditional quiche! No buttery pie crust for miles.

You can whip up these babies in just minutes too. I was in a big hurry to get these cups ready for a morning track meet, so I know it can be done. You can also prep the cups one day in advance and bake them just before serving. To do that, assemble everything as directed and cover the muffin pan with plastic wrap. Refrigerate up to 24 hours. Pull the pan from the fridge about 20 minutes before baking (and remove the plastic wrap).

About the spinach: I used frozen chopped spinach, and you can do the same. You can also use fresh spinach (regular or baby), just chop it up before sautéing so you don't have long strands of spinach in the mini quiches. If you're starting with frozen, there's no need to thaw the spinach first. Once the spinach hits the hot olive oil in the pan, it quickly thaws. The key is to make sure all the liquid is absorbed before filling the cups - you don't want soggy bottoms. No truer words were every spoken.

About the cheese: I used sharp cheddar in the quiches and nutty parmesan on top. The best part about this recipe is that it's flexible - so you can use whatever cheese you have on hand. Swiss, American, mozzarella, Monterey jack, pepper jack, and so on.

About the wonton wrappers: I used the 3-inch square wrappers, also know as wonton "skins". In my store, they're sold in the refrigerated vegetarian section. I have no clue why. You can also find them in the produce aisle. No matter where your store shelves them, they will always be refrigerated.

Mini Spinach and Cheese Quiche Cups 

24 wonton wrappers
1 tablespoon olive oil
6 ounces frozen chopped spinach, no need to thaw first, or chopped fresh spinach
Salt and ground black pepper
1/2 cup shredded sharp cheddar cheese
5 large eggs
1/4 cup milk
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup grated parmesan cheese
Cooking spray

Preheat the oven to 350 degrees. Press the wonton wrappers into 24 cups of a mini muffin pan (one 24-cup pan or two 12-cup pans). Set aside.
Heat the oil in a large skillet over medium heat. Add the spinach and cook until the liquid is completely gone and the spinach is tender. Season with salt and pepper.
Spoon about 1 teaspoon of the spinach into the bottom of each wonton cup. Top the spinach with the cheddar cheese (about 1 teaspoon of cheese per cup).
In a medium bowl, whisk together the eggs,  milk, oregano, basil, onion powder, garlic powder, salt, and pepper. Pour the mixture into the cups (I like to pour the egg mixture into a glass measuring cup and THEN pour the mixture into the cups; it's much easier to pour and there are no drips!).
Sprinkle the parmesan cheese over the egg mixture, about 1/2 teaspoon per cup.
Spray the wontons with the cooking spray.
Bake for 6 to 8 minutes, until the wontons are golden brown and the eggs are set.

Makes 24 mini quiche cups