Best 6 Veggie Wonton Quiches Recipes

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Looking for a unique and satisfying brunch or lunch dish? Look no further than these delightful veggie wonton quiches! These individual quiches are made with wonton wrappers, a delicious vegetable filling, and a creamy egg mixture. The result is a flavorful and satisfying dish that is sure to please everyone at the table.

This recipe article features two variations of the veggie wonton quiche: a classic version and a spicy version. The classic version features a hearty filling of spinach, mushrooms, onions, and bell peppers, while the spicy version adds a kick of heat with the addition of jalapeños and cayenne pepper. Both versions are equally delicious and can be customized to your liking.

In addition to the two main recipes, this article also includes a recipe for a simple wonton wrapper dough. If you're feeling adventurous, you can make your own wonton wrappers from scratch. However, if you're short on time, you can also use store-bought wonton wrappers.

No matter which variation you choose, these veggie wonton quiches are sure to be a hit. They're perfect for a quick and easy meal, and they're also great for meal prep. Simply make a batch ahead of time and reheat them throughout the week for a delicious and nutritious meal.

Here are our top 6 tried and tested recipes!

MINI QUICHE IN WONTON WRAPPERS



Mini Quiche in Wonton Wrappers image

These Mini Quiche in Wonton Wrappers are made in your muffin tin and bake up in no time! You can stuff them with anything you have hanging around and make great appetizers, cold or hot!

Provided by Kathi & Rachel

Categories     Appetizer     light meal     party food     party for a crowd

Time 30m

Number Of Ingredients 11

24 wonton wrappers
1 cup grated cheddar cheese
1/2 cup ham, finley chopped
1/2 cup fresh spinach, finley chopped
1/4 cup green onion, chopped
4 eggs
1/2 cup heavy cream (or half and half (half cream, half milk))
1 tablespoon dijon mustard
2 teaspoons hot sauce (such as Tabassco (optional))
1/2 teaspoon salt
1/4 teaspoon pepper

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

Nutrition Facts : Calories 152 kcal, Carbohydrate 9 g, Protein 7 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 83 mg, Sodium 368 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

MINI WONTON QUICHE



Mini Wonton Quiche image

Mini Wonton Quiche: an easy breakfast or lunch recipe that's good for you! Less than 100 calories per quiche. www.thereciperebel.com

Provided by Ashley Fehr

Categories     Breakfast

Time 35m

Number Of Ingredients 9

12 wonton wrappers
4 turkey breakfast sausage links (about 125g, casings removed)
1/4 cup frozen spinach (thawed and drained)
1/3 cup finely chopped red pepper
2 tbsp finely chopped green onion
5 large eggs
1/4 cup milk
1/4 tsp salt
1 cup shredded cheese (I use part skim mozzarella)

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.

Nutrition Facts : Calories 91 kcal, Protein 7.1 g, Fat 4.1 g, SaturatedFat 1.6 g, ServingSize 1 serving

GARDEN VEGETABLE QUICHE



Garden Vegetable Quiche image

Make your next brunch special with this fluffy, deep-dish quiche. Fresh rosemary enhances this delightful egg dish that's chock-full of savory garden ingredients. It cuts nicely, too. -Kristina Ledford Indianapolis, Indiana

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 13

1 frozen pie shell (9 inches)
1 small red onion, sliced
1/2 cup sliced fresh mushrooms
1/4 cup diced yellow summer squash
1 tablespoon butter
1/2 cup fresh baby spinach
3 garlic cloves, minced
1 cup shredded Swiss cheese
4 large eggs, lightly beaten
1-2/3 cups heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon minced fresh rosemary
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 369 calories, Fat 31g fat (16g saturated fat), Cholesterol 190mg cholesterol, Sodium 330mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 0 fiber), Protein 9g protein.

VEGETABLE QUICHE



Vegetable Quiche image

Decreasing the fat and egg content makes this a little healthier, as does adding a variety of vegetables. The seasonings make this anything but bland. A great idea for brunch or a side dish! My husband could not stop eating this.

Provided by DarkAngel

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h15m

Yield 8

Number Of Ingredients 18

1 teaspoon vegetable oil
1 onion, chopped
½ large green bell pepper, chopped
2 teaspoons minced garlic
3 eggs, beaten
1 zucchini, peeled and grated
1 yellow squash, peeled and grated
1 carrot, grated
1 green onion, sliced
1 cup buttermilk baking mix
½ cup shredded sharp Cheddar cheese
¼ cup vegetable oil
1 teaspoon salt
¾ teaspoon Italian seasoning
½ teaspoon paprika
½ teaspoon red pepper flakes
ground black pepper to taste
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  • Heat 1 teaspoon vegetable oil in a skillet over medium heat; cook and stir onion, bell pepper, and garlic in hot oil until just tender, about 5 minutes. Transfer mixture to a large bowl.
  • Mix eggs, zucchini, yellow squash, carrot, green onion, baking mix, 1/2 cup Cheddar cheese, 1/4 cup vegetable oil, salt, Italian seasoning, paprika, red pepper flakes, and black pepper into onion mixture. Spread vegetable mixture into prepared baking dish and sprinkle with remaining 1/2 cup Cheddar cheese.
  • Bake in preheated oven until lightly browned, about 35 minutes.

Nutrition Facts : Calories 228.2 calories, Carbohydrate 16.2 g, Cholesterol 86.2 mg, Fat 14.9 g, Fiber 1.6 g, Protein 8.5 g, SaturatedFat 5.1 g, Sodium 712.6 mg, Sugar 2.5 g

VEGETARIAN WONTONS



Vegetarian Wontons image

This Vegetarian Wonton Recipe is filled with delicious Asian flavors including tofu, cabbage, carrots, ginger, mushrooms, and spring onions and served with a soy and sweet chili dipping sauce. Wrapping wontons is easier than you think and you'll be ready to serve dinner in just 30 minutes.

Provided by Anjali Shah

Categories     Appetizer     Side Dish     Snack

Time 30m

Number Of Ingredients 16

30 wonton wrappers
7 oz firm tofu
1 medium carrot, roughly chopped
6 oz cabbage, roughly chopped
6 button mushrooms, cut into quarters
1 spring onion, sliced thinly ((reserve 1 tbsp of the green part of the onion for the sauce))
3 cloves garlic, minced
1 inch ginger, roughly chopped
1 tsp salt
1½ tsp soy sauce
2 tsp sweet chili sauce
1 tsp sesame oil
3 tbsp soy sauce
1 tsp sesame oil
2 tsp sweet chili sauce
1 tbsp reserved spring onion, green part only

Steps:

  • Drain the tofu, press firmly in between 2 pieces of paper towel to remove any excess liquid. Using a fork, mash the tofu until it resembles breadcrumbs. Set aside.
  • Place carrot, white of the spring onion, garlic and ginger into a food processor and pulse several times to chop finely, ensuring not to make a paste. Scrape out and set aside.
  • Place the cabbage pieces into the same food processor bowl and pulse several times. Remove and set aside.
  • Place the mushrooms into the food processor bowl and pulse several times, remove and set aside.
  • Heat a skillet over medium heat, add the carrot mixture and cook, stirring, for 2-3 minutes. Add the cabbage and mushroom and cook for a further 3 minutes. Remove from the heat and allow to cool.
  • In a large mixing bowl add the crumbled tofu, cooked vegetable mixture, and the remaining filling ingredients. Stir until well combined. Adjust seasoning to taste.
  • Bring a pot of water to the boil while making the wontons.
  • Place a wonton wrapper on a flat surface, spoon a tsp of the filling mixture into the center of the wrapper.
  • Using your finger, spread a thin layer of water around the edges of the wrapper. Fold one corner over the mixture to form a triangle, press along the edges to make sure it seals well.
  • Take one corner and wrap it over the other corner, using a little water to seal it.
  • Repeat with remaining wrappers and filling.
  • Arrange the wontons in a steamer basket lined with baking paper and steam for 15 minutes. Depending on the size of the steamer basket you may need to repeat this step.
  • While wontons are cooking, mix together all sauce ingredients and set aside.
  • Serve the cooked wontons with the dipping sauce.

Nutrition Facts : ServingSize 3 wontons, Calories 108 kcal, Carbohydrate 17 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 742 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 2 g

VEGGIE WONTON QUICHES



Veggie Wonton Quiches image

Make and share this Veggie Wonton Quiches recipe from Food.com.

Provided by RecipeNut

Categories     Peppers

Time 1h5m

Yield 2 dozen

Number Of Ingredients 14

24 wonton wrappers
1 cup fresh broccoli, finely chopped
3/4 cup fresh mushrooms, diced
1/2 cup sweet red pepper, diced
1/4 cup onion, finely chopped
2 teaspoons vegetable 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
1 dash cayenne pepper
3/4 cup cheddar cheese, shredded

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.

Nutrition Facts : Calories 653.7, Fat 28, SaturatedFat 12.2, Cholesterol 370.4, Sodium 1244.2, Carbohydrate 67.9, Fiber 5.8, Sugar 4.8, Protein 32.7

Tips:

  • Use wonton wrappers that are not too thick. This will help ensure that the quiches are cooked evenly and that the wonton wrappers are crispy.
  • Be careful not to overfill the wonton wrappers. If you do, the quiches will be difficult to fold and they may burst during baking.
  • Bake the quiches until the wonton wrappers are golden brown and the filling is set. This will take about 15-20 minutes.
  • Let the quiches cool for a few minutes before serving. This will help them to set and make them easier to eat.
  • Serve the quiches with your favorite dipping sauce. Some popular options include sweet and sour sauce, soy sauce, or hoisin sauce.

Conclusion:

Veggie wonton quiches are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be made ahead of time and reheated when you are ready to serve them. With a few simple ingredients and a little bit of time, you can create a delicious and impressive dish that will be sure to please everyone.

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