Mini wonton crusted spinach and tomato quiche

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease the cups of a 12 count mini cupcake pan.

2. In a large bowl, combine eggs, cheeses, salt, pepper, and minced garlic. Add in spinach and tomatoes and stir to blend. Press a wonton wrapper into each cup of the mini cupcake pan and pour some of the mixture into each one, dividing evenly. Sprinkle additional cheese on top (optional).

3. Bake in preheated oven until eggs have set and the top is slightly browned, about 15 minutes. Remove and let cool for 10 minutes before serving. If you’d like, top with additional freshly grated Parmesan cheese.

4. Serving Size: 2 Mini Quiches