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 opted for the wonton skins.
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.
It works. Perfect for a lazy weekend morning, entertaining for the holidays, or just whenever you feel like having little baby quiches.
Here’s a printable-
- 1 tbsp olive oil
- 1/2 cup smoked sausage, diced
- 1 jalapeno, diced
- 1/2 cup mushrooms, diced
- 4 eggs
- 1/4 cup whole milk
- 1/2 cup Havarti cheese, shredded
- 1 tsp cayenne pepper
- 12 wonton skins
- Flat leaf parsley, chopped
- Preheat oven to 400 degrees and spray a mini muffin pan with nonstick spray.
- Heat olive oil over medium heat and add sausage, jalapeno and mushrooms. Saute for 4-5 minutes. Drain on a paper towel.
- Whisk the eggs, milk and cayenne together. Add the sausage, peppers and mushrooms and combine.
- Press wonton skins into muffin pan and pour egg mixture (about 3/4 full) into each wonton skin.
- Bake for 12-15 minutes, until eggs are done.
- Sprinkle with breadcrumbs and parsley.
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p.s. I dipped mine in some really good hot sauce.