Mustard With Mutton

Mini Wonton Wrapper Quiches

There’s nothing I love more than having little bites of something delicious with drinks before dinner. Obviously this isn’t something I indulge in everyday but if we have friends or family over for dinner then it’s a given, and truth be told, it’s my favourite part of the meal. So I’m always looking for easy, no stress appetisers and these little mini quiches are just that. No matter how many I make, and I make a lot, they always disappear in a matter of moments. Using wonton wrappers as the pastry case makes them so easy. I’m a huge fan of wonton wrappers, there seems to be no end of uses for them! You can use any variety of fillings you want – the ones I make most often are leek and Gruyère and spinach and fetta but I’m keen to try mushroom and truffled pecorino next.

Ingredients – Makes 30 mini quiches
Spinach & Fetta – Leek & Gruyère

Olive oil spray
2 tablespoons melted butter
Wonton wrappers, round or square
2 tablespoons melted butter
Olive oil
250g baby spinach leaves
3 spring onions, white and green parts finely sliced
1 leek, cleaned trimmed and diced
1 large clove of garlic, minced
¾ cup crumbled fetta
¾ cup grated Gruyère
Salt & freshly ground black pepper
1 cup cream
3 large eggs

Method

Preheat oven to 180C. Spray mini muffin tins well with olive oil spray. Brush one side of about 30 wonton wrappers with butter and gently press and pleat a wrapper into each muffin tin, buttered side up. Bake until golden brown, 6-8 minutes. Remove from the oven and let cool. In a medium size frypan heat a little olive oil and add the spinach and spring onions. Season with salt and pepper and cook over medium heat until the spinach has wilted. Remove from the heat and drain as much liquid as possible and place in a bowl to cool. In the same fry pan heat some more olive oil and fry the leek and garlic until very soft. Season with salt and pepper and set aside to cool. Once the vegetable mixtures have cooled, mix in the fetta with the spinach and the gruyere with the leeks. To make the custard whisk together the eggs and cream until well combined. Season with salt and pepper.

 

 

To assemble, place the cooked wonton shells on a baking sheet and add a teaspoon or two of each filling into the wonton case. Pour the custard mixture into a jug and carefully pour enough into each case to fill to the top. Bake for 10-15 minutes until cooked through and golden.  Leave to rest for about 5 minutes before serving.