These mini pulled pork quiches are a great way to use leftover shredded pork shoulder, and they make an attractive snack for a special party. Serve the quiches with a mild or spicy sauce for dipping or drizzling. Barbecue sauce would be an excellent choice, and you could kick it up with a bit of Sriracha sauce or hot sauce. Or go for a simple ketchup or spicy salsa.
Round dumpling or wonton wrappers make these mini quiches super easy to prepare, and they bake in mini muffin cups in just 15 minutes.
- 24 round dumpling wraps
- 1 1/2 cups chopped cooked pork shoulder (see tips)
- 1/2 cup shredded Cheddar cheese or a Cheddar Jack blend
- 4 green onions, thinly sliced
- 4 large eggs
- 2/3 cup light cream or half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Heat the oven to 400 F (200 C/Gas 6).
- Spray the 24-cup mini muffin tin with nonstick cooking spray.
- Line the muffin cups with the round wonton or dumpling wrappers. I used a pestle to help tamp them into the tins. A blunt utensil handle or your fingers can be used. Just be careful not to tear them with your fingernails.
- Put about 1 heaping teaspoon of pork in each cup, then a few shreds of cheese and a sprinkling of green onions.
- In a medium bowl, combine the eggs with the the half-and-half or light cream, salt, and pepper. Whisk until the mixture is smooth and well blended.
- Put about 2 to 2 1/2 teaspoons in each cup (the mixture will rise a bit as they cook).
- Bake for 14 to 15 minutes, until the edges are golden brown and the filling is set.
- Serve with small bowls of ketchup or a sriracha and ketchup mixture, barbecue sauce, a spicy sweet and sour sauce, or another favorite sauce. I think an egg foo yung sauce would be another good choice.
Makes 24 appetizer quiches.
- While pulled pork is a tasty and surprising filling for the quiches, you may use diced ham or bacon along with a shredded cheese and green onions. Spicy sausage would be good as well.
- To cook a pork shoulder, season it with salt and pepper or a seasoning blend and roast it, fat side up, in a 350 F oven for about 1 hour per pound. Or cook it on low in the slow cooker for 8 to 10 hours or about 2 hours per pound.
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