13 May, 2018
Mushroom and Bacon Wonton Quiches
Mushroom and Bacon Wonton Quiches
Makes: 15
Ingredients:
- 15 wonton wrappers
- 8 eggs
- 150g sour cream
- 1/2 cup grated Parmesan
- 1/2 cup grated mozzarella
- 2 garlic cloves
- 1/3 leek, halved and finely shredded
- 250g lean bacon
- 150g button mushrooms
Method:
- Preheat the oven to 180 degrees Celsius
- Add the eggs, sour cream, cheeses and garlic into a bowl and stir until well mixed
- Chop the bacon and mushroom into even sized pieces and add into the egg mix with the shredded leek, stirring until well combined
- Line each muffin cup with a Wonton wrapper and fill with approximately 1/3 cup of mixture until level with the top of the muffin tray
- Bake for 25-30 minutes or until golden and cooked through
- Allow to cool in the muffin tray for 5-10 minutes before transferring to a wire rack to cool completely or before enjoying.
Nutritional Value per Quiche:
- Calories: 110
- Total fat: 5.7g
- Total carbohydrates: 5.5g
- Sugar: 0.4g
- Protein: 9.9g
Recipe Notes:
- Store covered in the fridge for a maximum of 2 days
- This recipe is freezer friendly to be consumed within 6 months.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.