|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 0g||1%|
|Total Sugars 1g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
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 wrappers
1 1/2 cups chopped cooked pork shoulder
1/2 cup shredded cheddar cheese
4 green onions, thinly sliced crosswise
4 large eggs
2/3 cup light cream
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. 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 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.
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.
- Use a cheddar jack cheese blend if you like.
- Half-and-half is a good substitute for light cream in this recipe.