Quickie Kiddie Quiches

Makes 24

Tools:
Muffin tins
Pastry or paint brush
Water in a small dish
Whisk
Medium bowl

Ingredients:
Won ton wrappers (48 squares)
Cooking spray
5 eggs
1 cup skim milk
5Tbl flour
8 oz. shredded cheese (Swiss or sharp are best)
Salt and Pepper
Garnish (any herb you like ripped into teeny pieces)
Optional mix-ins: diced ham, mushrooms, broccoli- or anything else you like to add to your eggs. Be sure to let your grown-up help you with chopping.

Let your grown-up pre-heat the oven to 350 degrees F.

Spray muffin tins with cooking spray. Place one wonton wrapper into a muffin cup so that it covers one-half of the bottom and one side, allowing a little of the wrapper to extend past the top of the muffin cup, and mold it gently into the shape of the muffin cup. Paint the wonton wrapper very lightly with water so that the second wonton wrapper will seal nicely to the first wonton wrapper. Place the second wonton wrapper on the bottom and up the opposite side of the muffin cup so that you overlap the first wonton wrapper slightly, then mold gently. Repeat with each muffin cup.

With a whisk, whip eggs, milk and flour in a medium bowl until nicely blended and thick (about 30 seconds). Add salt and pepper to taste and blend for a few seconds. Fold in cheese. Fold in any optional mix-ins you might like.

Using a large spoon, put about 2-3 tablespoons of the egg mixture into each wonton cup. Depending on what optional mix-ins you add, the egg mixture will make 24 small or 24 large quiches. Just don’t fill the wonton cups all the way to the rim, because the egg mixture will expand during baking.

Bake 12-15 minutes until wontons are golden brown and quiche is set. Let your grown-up remove quiches from the oven. Sprinkle the tops with garnish while cheese is still melty. Allow to cool fully in muffin tins, and then remove with your fingers to a serving dish.