Chile and Bacon Quiche Cups

Prep time: 15 minutes  

Cook time: 15 minutes  

Makes: 24 mini quiches

24 pot sticker or egg roll wrappers
1 cup shredded Mexican blend cheese
3 tablespoons bacon bits 

3 tablespoons thinly sliced green onion tops

3 tablespoons diced green chiles

4 eggs
2/3 cup milk

1/2 teaspoon garlic salt

1/4 teaspoon pepper

Preheat oven to 400°F and coat 24 mini muffin cups with nonstick cooking spray. Press a pot sticker or won ton wrapper into each cup, pressing firmly into the bottom. Place equal amounts of cheese, bacon bits, green onions and chiles into each lined cup. Whisk remaining ingredients together well and carefully pour into cups. Bake for 15 minutes, tenting with foil if the tops brown too quickly. Serve warm. May be frozen in a tightly covered container. Microwave or bake to reheat, or place briefly in an air fryer. 

Variation:

Cheddar and Roasted Red Pepper Quiches

• Replace Mexican blend cheese with sharp Cheddar cheese .

• Replace diced green chiles with roasted red peppers.

• Replace Mexican seasoning blend with garlic salt.