Wednesday, October 26, 2011

Mini Wonton Wrapper Quiche Recipe

These are just perfect as an appetizer, snack, or buffet breakfast / brunch.  My tennis team acknowledged Breast Cancer Awareness last week and this was one of the things we ate.  I baked them in the morning and brought them warm, still in the pan.

Here's what I did.  NOTE: This recipe makes 24 quiches. There are 48 Wontons Wrappers in a package so this can be doubled to make 48 quiches.  

To get a jump on it, the night before, cook 6 slices Thick Slab Smoked Bacon until crisp and grate 1 Cup Emmentaler Cheese.

The following morning, first take the wontons out of the refrigerator so they warm up and become pliable, otherwise they will crack.  Preheat oven to 350.  While oven is warming, do some prep.  Melt 1/2 Stick Butter.  Crumple the bacon.  Cut 12 Grape Tomatoes in half the long way.    Brush all the cups of a mini-muffin pan with the melted butter.  To a bowl, (I used a batter bowl for easy and quick pouring) add 5 Eggs, 1/2 Cup 1/2 & 1/2, 1 Tbl Flour, S&P to taste.

Keep the wontons in a stack and cut all 4 corners off.  Working 1 at a time, brush each wonton with butter and arrange it in each of the cups, butter side down. Fill each cup with Egg Mixture.  Add 1 tsp of Grated Cheese, crumpled Bacon (you have enough for 1 slice per 4 cups) and top with a Grape Tomato, cut side up.  Place in hot oven and bake for 18-20 minutes.  Serve at once straight out of the pan!

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