Mini Quiches (1 Point+ each)

OMG...are these little hand held mini quiches good...and 1 Point+ each?  Are you kidding me? They even have a "crust"...and straight from the oven...it's crispy!  Ever since I bought wonton wrappers, I have been having a lot of fun finding uses for them.  I can see why Hungry Girl is in love with these things.

I had two for breakfast this morning with some mango on the side.  So good.  You can use any kind of filling additions you like.  ( the filling additions you choose may change pp values)  I used turkey bacon bits, baby spinach, roasted red peppers and reduced fat Swiss cheese.  Great combo!  But honestly, the possibilities are endless. 

I found these new ( well new to me anyway) turkey bacon bits at my store a few weeks ago.  This recipe was the perfect use for them.  You can't go wrong with 20 calories and 1.5g fat per tablespoon. 

These mini quiches make a great breakfast or brunch or a great lunch or fun light dinner when served with a side salad! Or how about for a snack?   Low in fat and calories but higher in protein.

Mini Quiches

from the kitchen of MKA

Printable Recipe

Servings - 8   Serving size - 1 mini quiche   Points Plus per serving - 1 Points+

Calories - 51.3,   Total Fat - 0.8g,   Carb. - 5.3g,   Protein - 5.3g,   Fiber - 0.3g

8 wonton wraps

1 cup eggbeaters

2 TBS. Oscar Mayer Turkey bacon bits

1/4 cup shredded, reduced fat Swiss cheese

1 cup fresh baby spinach, chopped

2 TBS. chopped roasted red peppers

salt and pepper, to taste

1/4 tsp. dry mustard powder

1. Preheat oven to 400 degrees F.  Spray 8 wells of nonstick muffin tin liberally with cooking spray.  ( this will help the "crust" brown and get crispy.  Push a wonton wrapper into each prepared well, pressing it to the sides 

2.  In large bowl, combine the remaining ingredients.  Fill each wonton wrapper muffin tin with the egg mixture equally.  ( don't worry if some of the egg mixture goes above where the wrapper ends in the wells or seems to seep under)

3.  Bake for 15 - 20 minutes or until the egg is completely set and the bottoms are brown. ( the eggs will puff up in the oven then settle down once out)  Allow to cool in pan for 2 minutes before removing.  Serve warm.  

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I used Swiss cheese in this quiche because Swiss is my favorite flavor of cheese with eggs.  I am anxious to play around with other ingredients and cheese flavors in the future.  I could definitely see making these for a brunch buffet, as they are so portable.  Love that you can just pick them up and eat them without a fork or plate!  The wonton wrapper really does mimic crust here in this recipe...and for only 51 calories each?  How cool is that??