• Egg Roll Quiche

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    • 12 x egg roll wrappers
    • 3 x Large eggs slightly beaten
    • 1 c. lowfat milk
    • 1 Tbsp. dry chopped onion Salt to taste Freshly-grnd black pepper to taste
    • 1 c. shredded Cheddar cheese
    • 6 slc bacon cooked, liquid removed, and crumbled
    • 2 Tbsp. dry parsley Paprika to taste


    1. Lightly grease muffin tins. Gently press and egg roll skin into each muffin c.. You may want to trim the skin to fit the c.. Set aside.
    2. Sprinkle cheese into each lined c.. Mix Large eggs, lowfat milk, chopped onion and pepper. Pour egg mix over cheese. Sprinkle each with bacon, parsley and paprika. Bake at 325 degrees for 10 to 15 min.
    3. This recipe yields 12 servings.
    4. Variation: For smaller quiches use wonton skins and smaller muffin tins. Bake at 325 for 7 to 10 min. Can also be served as an appetizer.
    5. Do Ahead Tip: Baked quiche may be refrigerated for 24 hrs or possibly frzn. To freeze, place cooled quiches on a cookie sheet. Place in the freezer and freeze till hard. Place quiche in freezer containers and seal. To serve, heat frzn quiche uncovered at 325 for 10 min or possibly heat at low power in a microwave oven for 3-5 min.
    6. Description: "Egg roll wrappers found in the produce department form the instant crust for this delicious time saver."

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