Mini Crack Quiches – bite size quiches that are great as an appetizer at bridal showers and baby showers or an easy breakfast, brunch, lunch, and dinner. Super simple to make and tastes great! Bacon, cheddar cheese, dijon mustard, eggs, heavy cream, sour cream, and ranch dressing mix baked in a crispy wonton crust. Can make the quiche ahead of time and refrigerate and freeze it for later.
Preheat oven to 350ºF. Spray a muffin pan with cooking spray. Press wonton wrappers into muffin cups. Spray tops of the wontons with a little cooking spray.
Bake wontons for 5 to 7 minutes, just until the edges of the wonton wrapper start to turn golden brown. Remove from the oven.
In a skillet, cook bacon over medium-high heat until no longer pink. Drain excess grease. Chop bacon into small pieces.
Divide bacon among wonton cups. Top bacon with shredded cheese.
In a bowl, whisk together eggs, heavy cream, sour cream, dijon mustard, and ranch dressing mix.