Have you ever had quiche in a wonton skin? Well, let me tell you, they rock. At first I was skeptical about it would all work out. I did have some pie crust dough on hand, but I had a ton of wonton skins that needed a job to do.
I’m all about using up the stuff that’s been sitting in the fridge staring at me. With the wonton skins, they’re a little less dense than your typical quiche. As much as I love pie crust, this is a good alternative. Especially if you don’t want your breakfast (or lunch, or whatever) to feel “heavy”.
I first had quiche at a steakhouse here in Birmingham when I was a teenager, and I’ve been hooked since. I honestly don’t think I ever ordered anything else from that restaurant when I went there, and they closed about five years ago. It’s just so versatile – you could throw anything in there and it would work. Well, almost anything.
And, yes, I sprinkled some bread crumbs on there for some added “something“. I don’t know why I felt the need to do that, but I did.
Here’s a printable-
p.s. I dipped mine in some really good hot sauce.