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
Spinach and Feta Won-ton Quiche Cups

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Spinach and Feta Won-ton Quiche Cups

Prep

Cook

Total

Yield 8 quiche cups

Ingredients

  • 2 large eggs
  • 8 Nasoya won-ton wrappers
  • a handful of spinach, torn
  • 1/2 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!

Instructions

  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 1/2 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:

1. Sauteed mushrooms, onion and melted swiss
2. Sauteed spinach and garlic topped with fresh tomatoes, basil and feta
3. Colorful bell peppers, zucchini, spinach and cheddar

special diets and swaps

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

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Comments

Emilie

These look freaking delicious. Definately need to try these!

RadiomomRhetoric

What a great use of Won Ton wrappers!  yum!

Amy B @ Second City Randomness

I’m a weird hybrid of those two personalities. I take a dish I like and make as many different varities as I possibly can.

Andrea @ Vegvacious

I think we need to rename you queen of the wonton! This is another awesome looking recipe Jen!

Noelle

These look so amazing, I will be trying these!! I do like trying new and exciting foods!!!

jillian

mmm these look SO good and i have all these ingredients in my house now! i’ll have to make these this weekend. xoxo jillian:: cornflake dreams

Laura @ Sprint 2 the Table

I love all of your wonton cups!  These would be awesome for a brunch party/shower.  So pretty too!

Fran @BCDC

These sound so good, Jenn and If I didn’t tell him, I don’t think Ralph would know there was yogurt in it.  Yum…Thanks!

Julie @ Table for Two

what a great idea and how adorable these are!!

Lindsay @ The Lean Green Bean

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!

Anna @ On Anna's Plate

These are so cute!! I love how versatile wonton wrappers can be 🙂 

Ana

Yummy! I gotta be some wonton wrappers and try these soon!

Casey

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.

Marina@cowboycountryvegetarian

Super speedy and super cute! I am in the middle too: this week we are all about basics after all that V-Day extravaganza. Potatoes, cornmeal, cabbage, roots.

Griffin's Grub

What a great idea! I think I’m going to have to try these this weekend.

Jennie (the gf-gf)

Thanks for passing on the link for GF wonton wrappers!  Maybe “non-glutenvores” for the dinosaur name??  🙂

Jenn @ Peas and Crayons

Yay happy to help + THANK YOU! That is brilliant!

Rachel@MyNaturallyFrugalFamily

Oh I love the use of won-ton wrappers.  Looks like they make it just as easy as say a pre-made phyllo cup.
Quiche though is fantastic and the less dishes it creates the better!!!!

Happy Thursday Jenn 🙂

Sunnydaysandstarrynights

So yummy looking!  You should cook me dinner sometime.  

Ly

Holy cow these look so yummy! Your pictures are awesome too!

http://www.lyzhang.com

Christina

So cute and looks soo easy.  This would be perfect for an Oscar party.  🙂

Christina
http://becauseofmadalene.blogspot.com/

Jenn @ Peas and Crayons

Of course! Come on over! =)

Maggie

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!!

Thehealthyapron

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!

Lauren

yum!! They look fantastic 🙂

Kyna

Oh wow! I definitely have to try these out! YUMMY!
♥ Kyna

Emily Goodman

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 🙂

Giannecurry

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

Jenn @ Peas and Crayons

Yay!!!!! On my way to check them out! =)

Maureen

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!  🙂

Abby

I always forget about quiche!  But you’re right its so easy and quick…and delish.  

Jenn @ Peas and Crayons

Yesss! Me too! =) Its like having the best of both worlds <3

chicagosdomesticdiva

Cute & awesome,perfect finger food!

PaleoRunnerGirl

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. 🙂

Jamie

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.

Anna @ The Guiltless Life

Ooh this looks fab! I have phyllo pastry – I could use that instead of wonton wraps I think? Looks yum!

Moore Babies

OOooh yum. Pinning this 🙂

Jenn @ Peas and Crayons

eeee thanks!!! =)

Crystal Quirin

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 🙂

Talia

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!

Stuftmama

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!

Jenn @ Peas and Crayons

haha I’ve got your back! <3 Make them! so so so delish! Happy almost-thursday love!

Jenn @ Peas and Crayons

did I seriously just write almost thursday? bah- FRIDAY!!!!! I am losing my mind 😉

Tt in nyc

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.

Ladies Holiday

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.

Gina Yeagley

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 :/ 

Jenn @ Peas and Crayons

ahhh yay!!!!! my sister made it today too and over-potatoed it into mashed potatoes! haha =) The garlic buns were a no-go? Oh man they sound awesome!!!

Jenn @ Peas and Crayons

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!

Lindsay @ Fuel My Family

Those are really cute. I wonder if phylo dough or pieces of tortilla would work since I have those on hand.

Jenn @ Peas and Crayons

Totalllly! I like them with phyllo! tortillas are ok but if i’m going to use a tortilla i’m going to go all breakfast burrito up in here =)

beti

they look really cute and quite delicious, perfect as an appetizer

Ann Mc

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!

Fata Pasticciona

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!

DishingGourmet

Love this!  Great idea for a brunch spread.

Maria @ Sinfully Nutritious

I don’t I could make the entire tray for a crowd, I think they would all be for me!

These look to-die-for good.  I am going to try to make a vegan version.  Thanks for the inspiration.

Agnes Wong

OH WOW I LOVE THE COMBO!  Really good appetizer!

Rebecca Stone

Yum!  Can’t wait to try these this week!  Would have never thought to make quiche this way!

Kiri W.

Oh my god, so cute! 🙂 And I love how easy these are, perfect recipe!

Crackersplus

Your gluten-free recipe for wonton wrappers has all-purpose flour in it. How is that gluten free?

Jenn @ Peas and Crayons

really!? it’s not my recipe or blog – I linked to what I thought was a reliable recipe I’m so sorry! When I googled it there were a lot of other options i’ll hunt on down

Jenn @ Peas and Crayons

Just checked it! It calls for “GF” all purpose flour — Here is a popular brand that is multi-purpose and gluten-free  [
http://www.kingarthurflour.com/shop/items/gluten-free-multi-purpose-flour%5D

Corey Melke Hinz

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

Madison Smith

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!

Jenn @ Peas and Crayons

It really is super fast! Hope you love it as much as I do!!! =) So glad you found me! Following ya on twitter

Radhika Haralalka

Wow! Your photos are gorgeous!! I wish you would share some food photography tips though :-).

Jenn @ Peas and Crayons

I’ll try! I’m not as good as other bloggers but I’m learning as I go! I’ll start taking notes and share them! <3 Thank you so so much! =)

[image: DISQUS]

Masha Shugrina

Lovely pictures! Thank you for sharing.

Tessa

What a really cool idea!  Lovely photos too!

Jenn @ Peas and Crayons

Thanks Tessa! Hope you’re having a rockin’ Saturday!

Sara Snider Meyer

Just wondering…would you suggest serving these warm (like just out of the oven) or could I make them earlier in the day to bring to an evening party?

Jenn @ Peas and Crayons

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!

Tina

I seriously obsessed with these…making them consecutively for like wks isn’t too obsessed right? 😉

Judy

Can these be frozen? For how long? Or if not freezing them, how far ahead for a Reception?

    Jenn

    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

      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!

        Jenn

        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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