Mini Quiche In Wonton Wrappers Food

MINI WONTON QUICHE

Steps:

• Preheat oven to 350 degrees F.
• Spray a 12 cup muffin pan with non-stick spray. Line each cup with 1 wonton wrapper (press wrapper to the sides of the pan, as high up as possible).
• In a medium pan, scramble fry breakfast sausage. Turn off heat and stir in spinach, red pepper and green onion. Set aside.
• In a medium bowl, whisk together eggs, milk and salt.
• Divide sausage mixture and cheese between the wonton wrappers.
• Spoon egg mixture into wonton cups (I got about ⅛ cup filling in each wrapper). Bake for 20 minutes or until eggs are fully set.

MINI QUICHE IN WONTON WRAPPERS

Steps:

• Preheat oven to 350 degrees
• Spray a 12 cup muffin tin with non stick spray
• Press one wonton wrapper into each of 12 cups. Place about one tablespoon grated cheese in each cup.
• Place a second wonton wrapper ontop of first wonton wrapper and grated cheese. Angle so corners are on opposite sides.
• Layer ham, spinach, green onion and additional cheese.
• In measuring cup with spout, scramble eggs with wire whisk. Add cream, dijon, hot sauce if desired, salt and pepper. Mix well until smooth.
• Pour about two tablespoons of egg mixture into each cup moving it around a bit with your finger if necessary to get the egg mixture evenly spread in each cup. Fill to about 3/4 full.
• Bake for 20 minutes or until puffy and baked through and wonton wrappers are nicely brown.
• Cool for 10 minutes and remove. Serve hot, warm or chill for up to 4 days in the refridgerator.j

VEGGIE WONTON QUICHES

Steps:

• Gently press wonton wrappers into miniature muffin cups coated with cooking spray. Lightly coat wontons with cooking spray. , Bake at 350° for 5 minutes. Remove wontons from cups; place upside down on baking sheets. Lightly coat with cooking spray. Bake 5 minutes longer or until light golden brown., Meanwhile, in a nonstick skillet, cook the broccoli, mushrooms, red pepper and onion in oil over medium heat for 4-5 minutes or until crisp-tender. , In a small bowl, whisk eggs and water; stir in the parsley, salt, thyme, white pepper and cayenne. Add to vegetable mixture; cook over medium heat for 4-5 minutes or until eggs are completely set. , Remove from the heat; stir in cheese. Spoon about 1 tablespoonful into each wonton cup. Bake for 5 minutes or until filling is heated through. Serve warm.