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Veggie Wonton Quiches

 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.
Nutritional 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.