Mini Quiche In Wonton Wrappers Recipes

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MINI WONTON QUICHE



Mini Wonton Quiche image

Mini Wonton Quiche: an easy breakfast or lunch recipe that's good for you! Less than 100 calories per quiche. www.thereciperebel.com

Provided by Ashley Fehr

Categories     Breakfast

Time 35m

Number Of Ingredients 9

12 wonton wrappers
4 turkey breakfast sausage links (about 125g, casings removed)
1/4 cup frozen spinach (thawed and drained)
1/3 cup finely chopped red pepper
2 tbsp finely chopped green onion
5 large eggs
1/4 cup milk
1/4 tsp salt
1 cup shredded cheese (I use part skim mozzarella)

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.

Nutrition Facts : Calories 91 kcal, Protein 7.1 g, Fat 4.1 g, SaturatedFat 1.6 g, ServingSize 1 serving

MINI QUICHE IN WONTON WRAPPERS



Mini Quiche in Wonton Wrappers image

These Mini Quiche in Wonton Wrappers are made in your muffin tin and bake up in no time! You can stuff them with anything you have hanging around and make great appetizers, cold or hot!

Provided by Kathi & Rachel

Categories     Appetizer     light meal     party food     party for a crowd

Time 30m

Number Of Ingredients 11

24 wonton wrappers
1 cup grated cheddar cheese
1/2 cup ham, finley chopped
1/2 cup fresh spinach, finley chopped
1/4 cup green onion, chopped
4 eggs
1/2 cup heavy cream (or half and half (half cream, half milk))
1 tablespoon dijon mustard
2 teaspoons hot sauce (such as Tabassco (optional))
1/2 teaspoon salt
1/4 teaspoon pepper

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

Nutrition Facts : Calories 152 kcal, Carbohydrate 9 g, Protein 7 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 83 mg, Sodium 368 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

VEGGIE WONTON QUICHES



Veggie Wonton Quiches image

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."

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 2 dozen.

Number Of Ingredients 14

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

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.

Nutrition Facts :

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