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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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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. 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:
1. Gently press wonton wrappers into miniature muffin cups coated with cooking spray. Lightly coat wontons with cooking spray.
2. 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.
3. 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.
4. 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.
5. 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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