Veggie Wonton Quiches Recipes

Steps:

• Let pastry shell stand at room temperature for 10 minutes. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a large skillet, saute the onion, mushrooms and squash in butter until tender. Add spinach and garlic; cook 1 minute longer. Spoon into crust; top with cheese. , In a large bowl, whisk the eggs, cream, salt, rosemary and pepper until blended; pour over cheese. , Cover edges of crust loosely with foil. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Steps:

• Gently press wonton wrappers into miniature muffin cups coated with nonstick cooking spray. Lightly coat wontons with nonstick cooking spray. Bake at 350° for 5 minutes.
• Remove wontons from cups; place upside down on baking sheets. Lightly coat with nonstick 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 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 egg mixture from the heat; stir in cheddar cheese. Spoon about 1 tablespoonful of the mixture into each wonton cup. Bake for 5 minutes or until filling is heated through. Serve warm.