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These Mediterranean Quiche Wontons are the perfect finger food for your holiday appetizer spread! The eggs are mixed together with warm spices, spinach, feta cheese, mozzarella cheese and baked in wontons. Your guests will love these bite sized bites!
Eggs are one of the most important ingredients in holiday cooking and baking, and all year long. Did you know that more eggs are consumed during the winter holiday season than any other time of the year, including Easter?
I am excited to be partnering with the Ohio Poultry Association to bring you today’s Mediterranean Quiche Wontons.
These bite sized appetizers are perfect for your holiday table.
As we enter the season of baking and cooking there’s a good chance the eggs you’ll use for holiday baking came from an Ohio egg farm!
Ohio is ranked No. 2 in the nation for egg farming, producing more than 10 billion eggs a year.
Whether you are eating today’s Mediterranean Quiche Wontons, Breakfast Egg Muffins, Broccoli Cheddar Cups or this Sun-dried Tomato Goat Cheese Frittata you can feel good about those eggs you are putting in your body!
Recipe Ingredients
See full list of ingredients below in recipe card with exact measurements.
- Eggs: This recipe uses 10 large eggs in it. You can modify this recipe to use more or less eggs depending on how many wontons you want to make.
- Greens: I added chopped spinach into this recipe. You can change it up and use other greens like kale or arugula if you want. Otherwise you can leave this out all together and they will still taste great.
- Spices: I used a combination of paprika, cumin, oregano and crushed red pepper in this recipe. You can modify the spices to your liking. Some other spices I think work great are za’atar, Italian seasoning and allspice.
- Cheese: I used feta cheese and mozzarella cheese in these mini quiches. You can mix up the cheese however you like. Goat cheese, Parmesan cheese and sharp cheddar cheese are also great options.
- Wonton Wrappers: The wonton wrappers I used were in the produce section of my grocery store. You will need about 36 of them to make the 18 wontons.
How to Make Mediterranean Quiche
Step 1: Mix Quiche Ingredients: In a large bowl whisk the ten eggs together. Add the spices and mix well. Stir in the spinach, garlic, milk, feta cheese and 1/4 cup mozzarella cheese.
Step 2: Create Wontons: Spray 2 muffin tins {needs to hold 18} with non-stick spray. Place 1 wonton wrapper into each muffin tin hole, making sure to press the sides to mold onto the muffin tin until you have 18.
Take another wonton wrapper and place it on top of the other wonton wrapper {I place the wonton wrapper opposite the direction of the first wonton wrapper because I like the way the edges come out, but it’s not a big deal as to the way you place them}. Carefully spoon about 1 tablespoon of the egg mixture to just below the top of the wonton wrapper.
Sprinkle with a small amount of the mozzarella cheese. Continue until all 18 wonton wrappers are filled. Bake for 10-15 minutes or until the wonton edges are just crisp and the eggs are set. Remove from the oven and garnish with fresh parsley.
Step 3: Add Cheese: Sprinkle with a small amount of the mozzarella cheese.
Continue until all 18 wonton wrappers are filled.
Step 4: Bake: Bake for 10-15 minutes or until the wonton edges are just crisp and the eggs are set. Remove from the oven and garnish with fresh parsley.
Storage Tips
- Let the quiche cool and store in an airtight container for up to 4 days. When you are ready to reheat your quiche take it out of the fridge and let it come to room temperature. This will ensure the quiche cooks evenly.
- To reheat: Place the wontons on a baking sheet covered with aluminum foil. Warm the quiche at 300 degrees until heated through. Another option is to quickly heat the wontons in the air fryer. This will help get the wonton to be crispy again.
More Appetizer Recipes
Appetizers
Jalapeño Poppers with Bacon
Mediterranean
Honey Goat Cheese Balls
Mediterranean
Antipasto Skewers
Mediterranean
Goat Cheese Figs Wrapped in Prosciutto
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Mediterranean Quiche Wontons
Ingredients
- 10 eggs
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 crushed red pepper
- 1/2 cup spinach, chopped
- 2 cloves garlic , minced
- 2 tablespoons milk
- 1/4 cup feta cheese, more for garnish
- 1/2 cup mozzarella cheese, shredded, divided
- 36 wonton wrappers
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl whisk the ten eggs together. Add the spices and mix well. Stir in the spinach, garlic, milk, feta cheese and 1/4 cup mozzarella cheese.
- Spray 2 muffin tins {needs to hold 18} with non-stick spray. Place 1 wonton wrapper into each muffin tin hole, making sure to press the sides to mold onto the muffin tin until you have 18.
- Take another wonton wrapper and place it on top of the other wonton wrapper {I place the wonton wrapper opposite the direction of the first wonton wrapper because I like the way the edges come out, but it’s not a big deal as to the way you place them}.
- Carefully spoon about 1 tablespoon of the egg mixture to just below the top of the wonton wrapper. Sprinkle with a small amount of the mozzarella cheese. Continue until all 18 wonton wrappers are filled.
- Bake for 10-15 minutes or until the wonton edges are just crisp and the eggs are set. Remove from the oven and garnish with fresh parsley.
Notes
- You can store these in an air tight container for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
For more about Ohio egg farmers and to get cooking tips, recipes and nutrition information, go to OhioEggs.com and follow the Ohio Poultry Association on Facebook, Twitter, Pinterest and Instagram.
Today’s post is sponsored by the Ohio Poultry Association. As always, opinions are 100% my own.
These would skew such a great appetizer. Just curious as there are two 1/2 cups of spinach. Should that be the case and if so how is it he second half incorporated.
So sorry! It should be just the 1/2 cup. I will change it now. Thanks!