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Mediterranean Quiche Wontons

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 this healthy, protein packed bite!

Mediterranean Quiche Wontons on a white platter.

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Eggs are one of the most important ingredients in holiday cooking and baking, and all year long!

Eggs add moisture, color, flavor and nutritional value to recipes.

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!

Mediterranean Quiche Wontons ingredients.


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. 

SPINACH: 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. 

FRESH HERBS: Fresh herbs take this recipe to the next level. I love adding fresh parsley but you can also try fresh dill. 

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. 

Mediterranean Quiche Wontons on a white plate.


WHISK THE EGGS AND SPICES: Start by whisking together the eggs with the spices and salt and pepper. 

ADD THE CHEESE AND SPINACH: Add in the milk, feta cheese, mozzarella cheese and the spinach. Mix well. 

Mediterranean Quiche Wontons ingredients in a bowl.

ARRANGE YOUR WONTONS IN A MUFFIN TIN: Spray two muffin tins with non-stick spray. You need to be able to make 18.

Lay one of the wonton wrappers in the bottom of the muffin tin. Arrange the second wonton wrapper on top going the opposite direction. 

Mediterranean Quiche Wontons in a muffin tin.

POUR THE EGGS IN: Carefully pour in a tablespoon of the egg mixture into the wonton wrapper.

You don’t want the egg mixture to come up to the very top of the wrapper or it might overflow while baking.

CHEESE: Sprinkle a few pieces of the mozzarella cheese over the eggs.  

Mediterranean Quiche Wontons in the muffin tin.

BAKE: Bake the wontons in the oven at 350 degrees for about 10-15 minutes or until the wontons are just crispy and the eggs are set. 

GARNISH: Garnish with fresh parsley, extra feta cheese and crushed red pepper. 

Mediterranean Quiche Wontons in muffin tins.


Eggs are a nutritional powerhouse, with one egg containing 6 grams of high-quality protein and 8 essential nutrients, all for 70 calories.

Plus, eggs are naturally free of sugars and carbohydrates.

Eggs are one of the few foods that are a naturally good source of vitamin D.

Start your holiday mornings with eggs!

One large egg contains 6 grams of high-quality protein to keep you feeling fuller longer and energized all day.


  • LARGE EGGS: Use large eggs in holiday baking! Using a different size egg, without making an adjustment, will affect texture, flavor and consistency. If you don’t have large eggs, use this conversion chart to see how to substitute different sizes. 
  • ADD ONE AT A TIME: If your recipe calls for multiple eggs, add one egg at a time. This will help prevent a lumpy batter and will allow it to mix evenly.
  • EGG SEPARATOR: Use an inexpensive egg separator or a funnel to separate eggs, rather than passing the egg yolk back and forth from the shells or your hands, to avoid contamination when a recipe calls for only egg whites or yolks.
  • SET EGGS OUT: Set eggs out about 30 minutes ahead to safely bring them to room temperature for easy mixing into batter or dough. 

Mediterranean Quiche Wontons with parsley.


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 the quiche cooks evenly.

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. 

Mediterranean Quiche Wontons with parsley and cheese.








Mediterranean Quiche Wontons with logo.

Mediterranean Quiche Wontons on a white platter.

Mediterranean Quiche Wontons

Yield: 18
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

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 this healthy, protein packed bite!


  • 10 eggs
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/4 crushed red pepper
  • 1/2 cup of fresh spinach, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons milk
  • 1/4 cup feta cheese, more for garnish
  • 1/2 cup mozzarella cheese, shredded, divided
  • 36 wonton wrappers


  1. Preheat the oven to 350 degrees F.
  2. In a large bowl whisk the ten eggs together. Add the spices and mix well.
  3. Stir in the spinach, garlic, milk, feta cheese and 1/4 cup mozzarella cheese.
  4. 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.
  5. 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}.
  6. Carefully spoon about 1 tablespoon of the egg mixture to just below the top of the wonton wrapper.
  7. Sprinkle with a small amount of the mozzarella cheese.
  8. Continue until all 18 wonton wrappers are filled.
  9. Bake for 10-15 minutes or until the wonton edges are just crisp and the eggs are set.
  10. Remove from the oven and garnish with fresh parsley.


You can store these in an air tight container for up to 4 days.

For more about Ohio egg farmers and to get cooking tips, recipes and nutrition information, go to 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.

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Saturday 1st of January 2022

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.


Sunday 2nd of January 2022

So sorry! It should be just the 1/2 cup. I will change it now. Thanks!

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