Mini Mexican Wonton Quiche

Prep Time 15 minutes
Total Time 37 minutes
Servings 18 quiche

Jump to Recipe

These Mini Mexican Wonton Quiche are simple to make and perfect for breakfast, brunch, or as appetizers! Most of the prep can be done ahead so you can relax and enjoy your holidays πŸ™‚

white plate with three mini mexican quiche in wonton wrappers topped with tomatoes and lettuce

So, I know you think I’m pretty much perfect in every day (I saw that eye roll!), but in fact, it hasn’t always been this way.

Occasionally — don’t tell my husband — I even make mistakes (though these Mexican Wonton Quiche were not one of them!).

I have learned a lot though, in my few years of existence, and I think overall it’s made me a better person,  daughter, sister, friend, cook… and gift giver.

Now, I’ve mentioned this before, but my mom has always been the kind of person (at least as long as I’ve known her!) that finds a really great recipe for something and sticks with it. This is awesome, and because of this I’ve got some really great, classic recipes, like my Mom’s Chocolate Chip Cookies or these Oatmeal Peanut Butter Chocolate Chip Cookies that I know will always be good.

Growing up, I didn’t get to experiment a lot in the kitchen. Normally, when I was to make something, I was to make it the way my mom made it. I stuck to the recipe. I didn’t improvise. (You wonder why I am the way I am! Love you Mom πŸ™‚ )

But every once in a while my mom would let my little sister and I pick a new recipe and try to make it on our own with minimal guidance.

One Christmas, my sister and I decided we wanted to make fudge. I mean, it’s pure chocolate, so it seems like pretty much the perfect food when you’re 10 years old, right?

So we made fudge. And it tasted like chocolate and sugar, so we must have done it right. We got one of Mom’s little Christmas tins and packaged some up to bring to Grandma for Christmas, and I’m pretty sure it was the look on my Mom’s face as Grandma so kindly tasted some, told us how good it was and thanked us profusely that told us we had not been as successful as we had thought!

close up of mini mexican wonton quiche topped with lettuce tomato and cheese

Looking back now, I know that fudge is actually supposed to be velvety smooth, with an intense chocolate flavor, instead of being grainy from unincorporated granular sugar. I guess there is a reason they say mom’s know best!

I’ve learned a few things about edible gift giving (and cooking!) since that day, and I like to think that the people I feed now actually enjoy what I feed them (like quiche, because who doesn’t love quiche?!).

But you know, I think perfection is overrated. I know our family, with a 3 year old and a 1 year old, can look a little chaotic at times and I still wouldn’t change it for the world. Even when the 1 year old is clinging to my leg and wiping her nose on my relatively fresh pair of yoga pants, I try to remember that these days will be gone so quickly, and I need to soak it all in.

mini mexican wonton quiche with tomatoes and whole eggs in the background

I got the idea for these Mini Mexican Wonton Quiche from my Wonton Quiche from earlier this year. They were so popular, and I can see why! Using wonton wrappers for the crust takes out a good chunk of the prep time and the calories, which makes these a fun, easy, lighter bite for brunch or evening appetizers.

Also, because I apparently like stuffing things into wontons. A lot.

Like these Pepperoni Pizza Cupcakes or BBQ Chicken Jalapeno Popper Cupcakes?

overhead image of three mini mexican wonton quiche topped with lettuce tomato and cheese

I’ve shared with you my #ScrambledPlan today — a tale of how things don’t always go according to plan, but what’s important is the memories you make and the people you share them with along the way.

I’ve created this recipe and told you my (somewhat embarrassing!) story in partnership with the Egg Farmers of Canada, and we want to hear all about YOUR scrambled plans! I’d love to hear your messiest, funniest, most embarrassing or most surprising holiday moments throughout the years — I know I’m not alone!

*This post is sponsored by the Egg Farmers of Canada and I’m honored to support the more than 1,000 egg farmers in Canada who produce the highest quality of eggs! I’ve been compensated monetarily for my time in creating the recipe and writing my story.

ashley avatar

Pin this recipe to save for later

Pin this recipe to your favorite board

Mini Mexican Wonton Quiche

5 from 1 vote
These Mini Mexican Wonton Quiche are simple to make and perfect for breakfast, brunch, or as appetizers! Most of the prep can be done ahead so you can relax and enjoy your holidays ?
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Cuisine American
Course Breakfast
Servings 18 quiche
Calories 261cal


  • 1/2 lb lean ground beef about 2 cups once cooked
  • 1 teaspoon chili powder
  • 3/4 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon paprika
  • 1/2 cup finely diced red pepper
  • 2 tablespoons green onion chopped
  • 36 wonton wrappers about 3″ in diameter
  • 5 large eggs
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1 cup cheddar cheese shredded
  • 1 cup shredded lettuce optional, for serving
  • 1 cup finely diced tomatoes optional, for serving
  • 1 cup salsa optional, for serving


  • Preheat oven to 350 degrees F.
  • In a medium pan over medium-high heat, cook ground beef, chili powder, cumin, garlic, salt, oregano and paprika for 2-3 minutes, stirring often. Add red pepper and cook another 4-5 minutes, until beef is browned and peppers are tender crisp. Remove from heat and stir in green onion.
  • In a greased muffin pan (you will need 18 muffin cups), fit one wonton wrapper, and then fit another wonton wrapper directly on top of that one,staggering the edges if possible (so that they cover as much of the sides of the muffin cup as possible). Repeat until your 18 “crusts” are done.
  • In each wonton crust, spoon about 1-2 tablespoons of beef mixture. Sprinkle with cheddar cheese.
  • In a medium bowl, combine eggs, milk and salt and whisk until combined. Ladle over beef mixture in wontons, filling about β…” full (keep in mind that eggs puff as they bake!).
  • Bake for 15-18 minutes, until eggs are set in the center of each quiche.
  • Serve warm with shredded lettuce, chopped tomatoes, and your favorite salsa.


*Make ahead: you can prep the beef mixture and store in the refrigerator up to 24-48 hours in advance. Then simply lay your wontons, mix up your eggs and build your quiche before baking!

Nutrition Information

Calories: 261cal | Carbohydrates: 38g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 442mg | Fiber: 1g | Sugar: 1g

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register Now

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making!

Tag @thereciperebel

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

Read More

You May Also Like

Reader Interactions


  1. Bunny says

    This sounds great for an appetizer, perhaps made in mini muffin pans, tho, but cutting the wonton wrappers smaller. I have a question about a couple of the amounts in your recipe. If you have 2 cups of cooked meat, or 32 Tablespoons, wouldn’t you need to put more than 1 Tablespoon into each of 18 wonton wrappers? I would guess it would be closer to 1 3/4 Tablespoons in each one. And the shredded cheese amount, 1 cup would be 16 Tablespoons, or 48 teaspoons, and you call for 1 teaspoon in each one.

    • Ashley Fehr says

      Hi Bunny! You’re right — usually I just divide the total ingredients I have by the number of wontons I have, and I guess my math was off in the end. The amount of filling is really pretty flexible — feel free to adjust the measurements to your tastes!

  2. Meghan | Fox and Briar says

    Haha, I love your fudge story. I think those mishaps we have are great learning experiences. I’m still trying to remind myself that failing means I tried to do something, which is a victory! Also I LOVE these little quiches! Those wonton wrappers are so great, I love how they crisp up. The mexican quiche filling looks so good!

  3. Kelly says

    My mom never really followed recipes and I think that’s why I can’t seem to stick to one either. There have definitely been many kitchen flops for me through the years and it’s always fun to look back at how much we learn from them :)These mini quiches are so adorable! They sound like the perfect app – I love the Mexican flavours!

  4. Nora |Β Savory Nothings says

    The nose wiping on fresh pants seems to be a common one-year-old thing, then? Today she even did it to my husband while he was trying to carry a huge IKEA package up the stairs, lol. I feel like I have learned so much in my 15 months as a mom, definitely that sometimes overlooking the chaos is key to keeping my sanity! I love your wonton quiches, they are so cute and I’m always in favor of using lighter shortcuts!

    • Ashley Fehr says

      Thanks Nora! For me it’s been since she was walking at 9 months. “Where’s mom?? I have a runny nose. Oh hey — there she is! Looks like even a fresh pair of yoga pants,” Lol. Huge Ikea packages make up for snotty pants! πŸ˜‰

  5. Cheyanne @ No Spoon Necessary says

    I LOVE these mexican wonton quiches, girlfriend! I mean they are a combination of two of my favorite things – mini anything and Mexican. Plus these are quick, easy and can be made in advance?! Winner Winner wonton cup dinner! Pinned!
    P.S. Mom’s always know best. But don’t tell MY mom I said that! πŸ˜‰

    • Ashley Fehr says

      Hahaha! Truth. I won’t even deny it! That doesn’t mean I don’t get to have some fun now in my own kitchen πŸ˜‰ Thanks Cheyanne! I seriously LOVE them πŸ™‚

  6. Gayle @ Pumpkin 'N Spice says

    I definitely feel like I’ve learned a lot about cooking, especially over the past few years! I’ve had similar mishaps to your fudge story, it’s so funny to look back on them! These mini quiches are so adorable, Ashley! I would gobble these up in no time, especially since they’re filled with Mexican flavors. Sounds perfect for an appetizer or dinner!

Leave A Reply

Have you tried this recipe? Leave a rating