Mini Wonton Quiche
- Yield: 24 mini quiches
- Prep 30 mins
- Bake 4 mins
- Bake 20 mins
Nonstick cooking spray
gyoza wrappers, or 6 egg roll wrappers, quartered
eggs, lightly beaten
half-and-half, light cream or whole milk
finely shredded smoked Gouda, Havarti, Swiss, cheddar or crumbled blue cheese
finely chopped fresh mushrooms or chopped roma tomato
snipped fresh chives
cayenne pepper or ground nutmeg
Roasted red sweet pepper, drained and finely chopped or diced pimientos, drained
Snipped fresh chives
- Lightly coat twenty-four 1-3/4-inch muffin cups with cooking spray. Place a gyoza wrapper in each, shaping it into a cup (pleat as necessary). Bake in a 375 degree F oven for 4 minutes. Remove from oven. Reduce oven temperature to 325 degrees F.
- For filling: In a small bowl, stir together eggs, half-and-half, cheese, mushrooms, 1 tablespoon chives and cayenne pepper. Spoon about 2 teaspoons of the filling into each wrapper-lined muffin cup.
- Bake in the 325 degrees F. oven for 20 to 25 minutes or until a knife inserted in centers comes out clean. Cool slightly in muffin cups. Carefully remove from muffin cups; place on a serving platter. Top with chopped roasted red pepper and additional snipped chives. Serve immediately. Makes 24 mini quiches.
- Piecrust Variation: Preheat oven to 425 degrees F. Lightly coat 24 1-3/4-inch muffin cups with nonstick cooking spray; set aside. On a lightly floured surface, unroll both piecrusts from a 15-ounce package rolled refrigerated unbaked piecrust (2 crusts). Using a 2 3/4-inch round cutter, cut 24 circles of dough (discard scraps). Gently press circles into prepared muffin cups, pleating as necessary to fit. Do not prick pastry. Bake in preheated oven for 6 to 7 minutes or until pastry cups just begin to brown. Remove from oven to wire racks and reduce oven temperature to 325 degrees F. Continue with step 2 above.
(Mini Wonton Quiche)sat. fat (g) 1, chol. (mg) 22, vit. C (mg) 4, cal. (kcal) 35, pro. (g) 2, carb. (g) 3, iron (mg) 0, calcium (mg) 30, Fat, total (g) 2, vit. A (IU) 49, sodium (mg) 71