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Veggie Wonton Quiches

Total Time

Prep: 30 min. Bake: 15 min.


2 dozen

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."
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  • 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


  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.

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