Mini Quiche In Wonton Wrappers 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.

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

WONTON WRAPPERS

Steps:

• In a medium bowl, beat the egg. Mix in the water.
• In a large bowl, combine the flour and salt. Create a well in the center of the mixture and slowly pour in the egg and water. Mix well. If the mixture is too dry, increase the amount of water one teaspoon at a time until a pliable dough has formed.
• On a lightly floured surface, knead the dough until elastic. Cut dough into two separate balls. Cover the balls with a damp cloth for a minimum of 10 minutes.
• Cut each ball into four equal pieces. Roll the pieces into 10 1/2 by 10 1/2 inch squares. Cut each into nine 3 1/2 by 3 1/2 inch squares. Use in any recipe that calls for wonton wrappers.

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.

WON TON WRAPPER APPETIZERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a miniature muffin pan with cooking spray.
• Insert wonton wrappers into the muffin pan so as to form small cups. Bake 5 minutes in the preheated oven. Allow the baked wrappers to cool. Remove from the pan.
• In a medium bowl, mix the sausage, Monterey Jack, Cheddar, black olives and Ranch-style dressing. Fill the baked wonton wrapper cups with the mixture.
• Bake the filled wonton wrappers 10 to 15 minutes, until the sausage mixture is bubbly and slightly brown. Watch closely so the wonton wrappers do not burn.