Spinach and Feta Won-ton Quiche Cups

Whether dining out or whipping up meals at home, people generally fall into two categories: people that try something new and exciting as much as possible, and people that like to stick to the usual suspects at mealtime. I like to frolic in the happy medium between the two and try anything new I can get my hands on, while still honoring my tried and true favorites. Usually that results in me making the same recipes over and over, with little tweaks according to seasonal produce, fridge and pantry contents, and cravings.

I could probably share 50 quiche recipes with you for this reason. Today I’ll save you the egg-bardment and highlight the ones I made myself for breakfast this morning.

Quick and Easy Mini Wonton Quiche Cups with Spinach and Feta
I love breakfast… quiches… and anything that doesn’t t require pots, pans, or a sinkful of dishes.  So by default, you already know how much I love these =)  I’ve been making these mini quiches like crazy for the past  year and recently decided to cut a few corners & make them even speedier!  I even turned one into a jalapeno popper!

10 minute Spinach and Feta Won-ton Quiche Cups

[make a plate for yourself or an entire tray for a crowd!]
Quick and Easy Mini Wonton Quiche Cups with Spinach and Feta
5.0 from 1 reviews
Spinach and Feta Won-ton Quiche Cups
Prep time
Cook time
Total time
Serves: 8 quiche cups
  • 2 large eggs
  • 8 Nasoya won-ton wrappers
  • a handful of spinach, torn
  • ½ TBSP plain greek yogurt
  • 1 TBSP crumbled feta cheese
  • a sprinkle of dried minced onion, garlic powder, salt and pepper
  • top with light sprinkle of parsley and red pepper flakes
  • green salsa, for dipping

  • If you haven't invested in a mini muffin tin yet [worth it!] mold 2 won-ton wrappers into a cup in a normal muffin tin. Crisis adverted!
  1. Preheat oven to 365 degrees F.
  2. Gently place wonton squares in a mini-muffin tray spritzed with olive oil.
  3. Crack eggs into a coffee mug along with ½ tablespoon of greek yogurt and beat with a fork. Tear spinach into small pieces and toss into the mug with the eggs along with your spices and crumbled feta.
  4. Stir to incorporate and spoon into your won-ton cups.
  5. Bake for approx 8-10 minutes or until quiche mixtures fluffs up into a "muffin-top" and the edges of your won-ton cups are toasty + golden brown.
  6. When time permits, I highly suggest sauteing the spinach w/ a little oil, garlic, and a pinch of salt. It amps up the flavor of the gorgeous greens and tastes absolutely heavenly!
Have a little extra time/ingredients?  Try These:
sauteed mushrooms, onion and melted swiss
sauteed spinach and garlic topped with fresh tomatoes, basil and feta
colorful bell peppers, zucchini, spinach and cheddar
Brontosaurus Chefs coconut milk pairs nicely with eggs if you’re dairy-free!
T-Rex Chefs ham, bacon, or crumbled turkey sausage rock in these.  Need I say more?
Glutensaurus? Chefs for gluten-free foodies, here’s a recipe for GF wonton wrappers!
Quick and Easy Mini Wonton Quiche Cups with Spinach and Feta

They’re fluffy, crunchy and filling! <3

Need a few extra breakfast ideas?

[click here]

wonton quiche cups


  1. says

    Hi Jenn! Thanks for stopping by my blog! I LOVE yours!! Your pictures are GORGEOUS!  I am totally going to give the gluten-free version of this quiche a try–it looks YUMMY!

    I am a total tweener–sometimes I get all creative and adventurous with trying out recipes and other times I stick to the standard usual suspects.  Desserts are the most fun times to get all daring because it is hard to mess up sugar. :)

  2. Lindsay @ The Lean Green Bean says

    have i told you lately that i love you! making this this weekend for my egg party. it’s like you read my mind and already my request in my post today!

  3. says

    This is the most amazing idea and I must make this, maybe even today.  I play with wontons, quite often but never even thought of such a creative dish.

  4. says

    I just hopped on the mini-quiche bandwagon recently because they are so delicious and healthy and portable.  These wonton crusts?  This is genius!  A crunchy crust without all the fat.  Yum!!

  5. Thehealthyapron says

    I love trying new recipes but I am the same as you…I still have my tried and true favs that I just play around with once in awhile. I love quiche or really any egg dishes! Thanks for sharing!

  6. Emily Goodman says

    i love how easy this recipe is and the option to add different ingredients is always a plus!  and…they look DELICIOUS! can’t wait to try these out :)

  7. says

    Wow, that looks DELICIOUS!!!  Just wanted to stop by to tell you I did the Celery Hearts with my little ones and blogged about it!  Thanks for the memories! 

    Gianne at cowsgomooandducksgoquack.blogspot.com

  8. says

    Super yum!  While I am working I tend to stick to the same recipes, but on the weekends and long breaks I will turn my tiny kitchen into a test kitchen for a variety of recipes!  :)

  9. says

    I used wonton wraps a couple weeks ago and now I am addicted to them!  They are so versatile and so easy.  My 5 year old would love these.  Breakfast for dinner is her favorite.

  10. Crystal Quirin says

    I LOVE recipes that don’t require dirtying a lot of dishes too! And these look so yummy! Putting on my “make” list right now :)

  11. says

    This is such an egg-tastic day! The #ebwhites chat and your beautiful eggy post. Must try these. Thanks for the share!

    I fall some where in the middle too, but lean on the adventurous side. All those recipe magazines have to go to use!

  12. Stuftmama says

    You are just too much! I juts happen to have some wonton wrappers sitting in my fridge that I don’t know what to do with. I knew I could come here for ideas. :) These look amazing!

  13. Tt in nyc says

    Im going to blow your mind here- use reg muffin pan, put in some cooked quinoa and pat down, bake for 10min, fill with you eggy (or swap in soft tofu!!) stuff and bake again. Crazy good and a bit more filling. Also fab with polenta.

  14. says

    So cute…the slow cooker soup was a winner tonight. Thanks again for the recipe. The savory garlic and butter buns (a la cinnamon buns) recipe not so much. Oh well, can’t please em all.

  15. Gina Yeagley says

    mmm I’m gonna have to try these out! I LOVE your recipes. I seriously love cooking – by the time I get home in the evening I make and devour whatever I choose so quickly that I am left saying… WHY can’t I take cute pictures while I’m preparing it and BEFORE I eat it?! lol… Guess there is just not enough time in my days :/ 

  16. says

    My dinner photos are a hot mess 99.9% of the time =) Promise!!! Weekend cooking helps me get 1-3 new recipes up and photographed for the blogs. If dinner rocks my world I’ll make it again during the day so I can photograph it. So sneaky <3 Happy almost-friday Gina!!! eee!

  17. says

    These look delicious!  What a fun way to start your morning!  I think I’m the one who likes to try something new every day.  Honey Bunny would like some repeats…but I keep telling him I’ve moved onto a new recipe!

  18. Fata Pasticciona says

    Beautiful idea for a party! I never heard of Nasoya won-ton wrappers (next trip to the asian shop I’ll try to spot them out! :)) but I think i can use phillo pastry rectangules… I’ll keep this recipe in mind!

  19. says

    I can’t wait to try this recipe out asap…I just used fillo dough and my quiches were incredibly light, flaky and delicious!  Won Ton wrapper are so much easier though!!  Thanks and I hope all is well Jenn!

    xoxo from Trinidad

  20. says

    This genuinely looks quick!!! AND it has some of my favorite ingredients so you can bet that I will be making these very soon. LOVE your site and am looking forward to exploring it more. I found you on Foodbuzz btw. Cheers!

  21. says

    I hope you get this comment — I can’t seem to find your email addy and facebook won’t let me message you [boo facebook!] — you can certainly make these ahead of time! I would under-bake them just a tad [just bake for maybe half the time or just enough so they’re cooked but not golden?] and then pop them in the oven at the party for just a few minutes to finish them off! I like them best straight from the oven — but they are actually still tasty at room temperature. I just adore hot food 😉 Let me know how they turn out!! <3 Thanks Sara!

    • says

      Hey Judy! I’ve frozen the filling with great success, thawed it, then added the thawed filling to fresh won-ton wrappers in a mini muffin tin and baked just before serving [for around 8-10 min] and they’ve turned out great! I’ve also frozen under-baked stuffed wonton cups before and they’ve turned out delicious too! The texture and crisp of the cups is a little different after reheating versus the first method though [with just freezing the filling] so I think the first would be my favorite technique for saving time. Hope that helps! Feel free to let me know if any other questions pop up! xo

      • Amanda N says

        Could the filling be made the day before and refrigerated instead of freezing? Thinking of using this for an appetizer for Easter Lunch, but want to prep as much as I can the day before!

        • says

          I absolutely should have mentioned that, YES! Thanks Amanda! I’ll update it in the post and you can absolutely prep ahead of time with the filling. The assembly and baking part is super quick and easy and would be a perfect Easter lunch appetizer! <3 I hope y’all adore it as much as I do!

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