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  • 1 tablespoon butter, plus melted butter for pan (divided)
  • 24 store-bought wonton wrappers
  • Two 8-ounce packages crimini mushrooms, stemmed and sliced
  • 2 large shallots, peeled and thinly sliced
  • Salt
  • Pinch black pepper
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh thyme leaves
  • 1 cup cottage cheese
  • ¼ cup nonfat milk
  • 4 egg whites
  • 1 cup shredded cheddar/jack cheese


Serves: 24


Preheat oven to 375˚F

Brush 2 standard muffin tins with melted butter. Line each muffin cup with 1 wonton wrapper, being sure to press the wrapper into the edges of the muffin cup and keeping the sides even. (The wrappers will be filled with liquid, so the more even the wontons, the better). Brush the inside of each wonton with more melted butter. Once all 24 cupcake cups are lined with buttered wonton, bake in the oven until light-medium brown on the sides and bottom, 5 to 6 minutes.

In a medium saute pan, melt the remaining 1 tablespoon butter. Add mushrooms and shallot, and season with salt and pepper. Cook over medium-high heat until starting to brown. Turn off the heat and stir in fresh chopped herbs. Fill the baked wonton wrappers nearly two-thirds full with the filling.

In a medium mixing bowl, combine the cottage cheese, milk, egg whites, and salt and pepper. Pour cottage cheese mixture over the filling in each wonton cup, filling each one to the top. Top each quiche with a large pinch of shredded cheese and bake for 7 to 10 minutes. The custard will puff and the cheese will melt and begin to brown.

Serve immediately, while hot and crispy, or cool completely and freeze.