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Veggie Wonton Quiches

With green broccoli and red pepper, these mini quiches from our home economists are a fitting finger food for Christmas. Crispy wonton cups make a tasty "crust."

12 ServingsPrep: 30 min. Bake: 15 min.

Ingredients

24 wonton wrappers
1 cup finely chopped fresh broccoli
3/4 cup diced fresh mushrooms
1/2 cup diced sweet red pepper
1/4 cup finely chopped onion
2 teaspoons canola oil
3 eggs
1 tablespoon water
2 teaspoons dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon white pepper
Dash cayenne pepper
3/4 cup shredded cheddar cheese

Directions

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.

2 of 2

Veggie Wonton Quiches (continued)

Directions (continued)

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. Yield: 2 dozen.

Nutrition Facts: 2 quiches equals 96 calories, 4 g fat (2 g saturated fat), 62 mg cholesterol, 201 mg sodium, 11 g carbohydrate, 1 g fiber, 5 g protein.