Mini quail egg quiches



Bring a deep-fat fryer or deep pan of oil to 180°C. Cut the wonton wrappers into discs, then use them to line mini metal tartlet moulds, ensuring they’re pushed tightly into the grooves. Carefully lower the tartlet moulds into the oil and deep-fry for a minute or 2 until the wonton wrappers crisp up. Carefully lift out of the oil and drain on kitchen paper

  • vegetable oil, for deep-frying
  • 4 wonton skins


Preheat an oven to 180°C/gas mark 4. Crack the quail eggs into the wonton wrappers, then transfer to the oven and bake for 4 minutes


To serve, carefully lift out the tartlets from their moulds and cover with chopped chives, lemon zest and sea salt

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