I’ve caught the won-ton bug again.
Jalapeno Popper Quiche Cups
- 2 large eggs
- 8 Nasoya on-ton wrappers
- ½ Tbsp plain greek yogurt [or sour cream]
- 1-2 TBSP diced pickled jalapenos [or more!]
- a few ounces of grated cheddar cheese
- a pinch of garlic powder, salt and pepper
- Serve simply with a sprinkling of green onion [yum!] or garnish with a dollop of greek yogurt [or sour cream], chopped green onion, and serve with a side of green salsa for dipping. Also, get your red pepper flake on... if you're into that sort of thing. I certainly am!
- Preheat oven to 365F.
- Gently place wonton squares in a mini-muffin tray spritzed with olive oil.
- Crack eggs into a coffee mug along with ½ tablespoon of greek yogurt and whisk/beat with a fork.
- Season with salt, pepper, and garlic powder.
- Stir to incorporate and spoon/pour into your won-ton cups.
- Cover each cup with jalapeno and cheese and 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.
This recipe can easily be doubled, tripled, or quadrupled to feed a crowd. Go nuts!
So… How was it?
Amazing! I think it might be the CRUNCH of the baked wonton wrappers that i’m most addicted to. Or maybe it’s the fluffy eggs… melty cheese… and zesty jalapenos! Paul’s cousin Kathy makes these amazing little breakfast bars that are basically layered eggs, cheddar, and pickled jalapeno. They’re beyond addicting and the inspiration behind these little quiche cups. Something about the combination of the crunchy wonton with the eggy cheesy jalapeno-y goodness reminds me of a jalapeno popper, hence the name of the recipe, folks!