Ingredients
The following ingredients have 24 Servings
- 1 tablespoon butter
- plus melted butter for pan (divided)
- 24 store-bought wonton wrappers
- Two 8-ounce packages crimini mushrooms
- stemmed and sliced
- 2 large shallots
- peeled and thinly sliced
- Salt
- Pinch black pepper
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh thyme leaves
- 1 cup cottage cheese
- ¼ cup nonfat milk
- 4 egg whites
- 1 cup shredded cheddar/jack cheese
Instruction
- Preheat oven to 375˚F Brush 2 standard muffin tins with melted butter
- Line each muffin cup with 1 wonton wrapper, being sure to press the wrapper into the edges of the muffin cup and keeping the sides even
- (The wrappers will be filled with liquid, so the more even the wontons, the better)
- Brush the inside of each wonton with more melted butter
- Once all 24 cupcake cups are lined with buttered wonton, bake in the oven until light-medium brown on the sides and bottom, 5 to 6 minutes
- In a medium saute pan, melt the remaining 1 tablespoon butter
- Add mushrooms and shallot, and season with salt and pepper
- Cook over medium-high heat until starting to brown
- Turn off the heat and stir in fresh chopped herbs
- Fill the baked wonton wrappers nearly two-thirds full with the filling
- In a medium mixing bowl, combine the cottage cheese, milk, egg whites, and salt and pepper
- Pour cottage cheese mixture over the filling in each wonton cup, filling each one to the top
- Top each quiche with a large pinch of shredded cheese and bake for 7 to 10 minutes
- The custard will puff and the cheese will melt and begin to brown
- Serve immediately, while hot and crispy, or cool completely and freeze
