Veggie Wonton Quiches Recipes

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.

VEGGIE WONTONS

Steps:

• Combine the ginger, garlic, shallots, mushrooms, cabbage, carrot and scallions in a large bowl. Toss to mix; season with salt and pepper, to taste.
• Heat the sesame oil in a wok or in a large saute pan if you don't have a wok.When the oil is hot, toss the filling mixture around over medium heat. Add the soy sauce and continue to heat until the filling has begun to soften.Remove from the heat. Add the Duck Sauce and mix well. Spread the vegetable mixture out on a large platter and allow it to cool completely; about 30 minutes.
• Place a 1 teaspoon of filling in the center of a wonton wrapper. Wipe each outer edge of the wrapper with a dab of water.Fold the wrapper diagonally over the filling, pressing out any air, to make a triangle. Press the edges firmly together to seal.With the point of the triangle facing you, use your index finger to push the folded side of the triangle down, bringing the two points together over the top. Dip your finger into the water once more, to moisten the two points. Bring the two points together and pinch over the filling to seal. Set on a parchment-lined baking sheet and repeat with remaining wrappers and filling.
• Now that the veggie wontons are made, you can use them right away or freeze them.
• The wontons freeze remarkably well. Simply lay the wontons on a tray and place them in the freezer for 20 to 30 minutes, to set.Transfer to a freezer bag, and use within three months.

LOADED VEGETARIAN QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from oven and set aside. Reduce oven heat to 350 degrees F (175 degrees C).
• Heat olive oil in a large skillet over medium heat. Cook and stir onion, green bell pepper, mushrooms, and zucchini in hot oil until soft, 5 to 7 minutes. Remove vegetables from skillet and set aside.
• Sprinkle tomato slices with flour and basil; cook in the skillet for 1 minute per side.
• Whisk eggs, milk, salt, and pepper together in a small bowl.
• Spread 1 cup Colby-Monterey Jack cheese in the bottom of pie crust. Layer vegetable mixture over the cheese and top with the tomatoes. Pour egg mixture into pie shell. Sprinkle remaining 1/2 cup cheese atop the quiche.
• Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving.

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.

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