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 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. 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 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.
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.