Smoked Sausage, Jalapeno and Mushroom Mini Quiche

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-

Smoked Sausage, Jalapeno and Mushroom Mini Quiches

Smoked Sausage, Jalapeno and Mushroom Mini Quiches


  • 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
  • Breadcrumbs
  • 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.
  • [xyz-ihs snippet="Swoop"]

p.s.  I dipped mine in some really good hot sauce.


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.