Yields12 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins
2tbspcanola oil or butter,plus more for dough
1medium onion, diced
1lbfrozen or checked fresh asparagus, cut into 1" pieces
1red bell pepper, diced
6ozshredded mozzarella cheese
3tbspflour
3eggs
½cupmilk
salt and freshly-ground pepper,to taste
1pack 7 1/2" egg rolls wrappers, trimmed to 6" squares
1
If you are using fresh asparagus, cut it into bite sized pieces; if you are using frozen, thaw it.
2
Heat oil or butter in a medium skillet.
3
Saute diced onions until translucent. Lower the heat, then add asparagus and diced peppers. Saute until vegetables are just softened, about 5 Minutes
4
Toss the shredded cheese with the flour in a medium bowl and set aside.
5
Using a wire whisk, beat eggs with milk until well-combined. Stir in sauteed vegetables and add cheese mixture. Season with salt and pepper to taste.
6
Preheat oven to 325°F.
7
Grease a 12-cup muffin pan. Brush each egg roll wrapper lightly with oil. Place one square in each muffin cup, pleating slightly to fit. Spoon 3-4 tablespoons of filling into each cup. Bake for 20 Minutes. Remove from oven and let quiches rest to allow eggs to set before removing from pan.
8
Serve hot.
Ingredients
2tbspcanola oil or butter,plus more for dough
1medium onion, diced
1lbfrozen or checked fresh asparagus, cut into 1" pieces
1red bell pepper, diced
6ozshredded mozzarella cheese
3tbspflour
3eggs
½cupmilk
salt and freshly-ground pepper,to taste
1pack 7 1/2" egg rolls wrappers, trimmed to 6" squares
Directions
1
If you are using fresh asparagus, cut it into bite sized pieces; if you are using frozen, thaw it.
2
Heat oil or butter in a medium skillet.
3
Saute diced onions until translucent. Lower the heat, then add asparagus and diced peppers. Saute until vegetables are just softened, about 5 Minutes
4
Toss the shredded cheese with the flour in a medium bowl and set aside.
5
Using a wire whisk, beat eggs with milk until well-combined. Stir in sauteed vegetables and add cheese mixture. Season with salt and pepper to taste.
6
Preheat oven to 325°F.
7
Grease a 12-cup muffin pan. Brush each egg roll wrapper lightly with oil. Place one square in each muffin cup, pleating slightly to fit. Spoon 3-4 tablespoons of filling into each cup. Bake for 20 Minutes. Remove from oven and let quiches rest to allow eggs to set before removing from pan.
