Spinach and Artichoke mini quiches

By vegar

Ingredients

• 3 large eggs
• 1 1/2 cups reduced fat milk
• 3/4 teaspoon salt
• 1 pinch nutmeg
• 48 wonton wrappers
• 1 cup fontina cheese (shredded)
• 1/2 cup frozen chopped spinach (thawed and squeezed to remove excess water)
• 1/2 cup artichoke hearts (chopped jarred or canned, drained well)

Preparation

Step 1

Preheat oven to 350ºF and place an oven rack in the center position if you don’t have it there already. Spray 2 muffin tins with oil or cooking spray.
Place 1 wonton wrapper in each cup of the muffin tin, then place a second wrapper in each tin with the corners facing in the opposite direction. Spray the “crusts” with oil, making sure the corners are well-coated, then divide cheese, spinach, and artichoke hearts into each cup.
Whisk together the eggs, milk, salt, and nutmeg in a small bowl with a spout or a large measuring cup. Carefully pour the egg mixture into each wonton crust.
Bake the mini quiches for 12-15 minutes on the middle rack, or until the corners of the wontons are browned and crisp and the centers are cooked set. Let the quiches cool for 5 minutes, then serve