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.