Quiche Cups with Sun-dried Tomatoes, Toasted Pine Nuts and Parmesan

Preheat oven to 350°F (180°C). Grease a 12-cup muffin pan, or use a nonstick one. Take an egg roll wrapper and fold the four corners into the center. Place, folded side facing up, into the muffin pan and press it into the shape of the cup. Repeat with the remaining wrappers and try to arrange them so that the edges of each wrapper touch each other as little as possible, preferably not at all. Make sure that there are no places where the quiche mixture can seep through. This will cause the cup to stick and it will tear when you try to remove it after baking.

Whisk the eggs, milk and cheeses together. Season with black pepper. Use a ladle to fill the egg roll wrapper cups evenly. Stir the mixture well each time so that you get an even amount of cheese and egg/milk. There should be approximately 1.6 fl. oz. (50ml) of quiche filling in each cup. Do not let any of the mixture drip down the sides of the wrappers. This will also cause sticking and tearing.

Top the filled cups with extra ingredients. I did it in this order: chives, sun-dried tomatoes, toasted pine nuts and finally a small pinch of grated Parmesan cheese.

Bake for 25-30 minutes until golden brown and no longer jiggly. Carefully remove the quiche cups from the muffin pan and place on a wire rack to cool. Serve at room temperature. They are wonderful served with a nice big salad!