Veggie Wonton Quiches

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Preparation time: 30 mins
Cooking time: 15 mins

Difficulty: Easy - for beginners
Serves: 12 servings


•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


•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. Yield: 2 dozen.


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