Egg Roll Quiche

Egg Roll Quiche

12 egg roll wrappers
3 eggs slightly beaten
1 cup milk
1 T. dried minced onion
Salt to taste
Freshly-ground black pepper to taste
1 cup shredded Cheddar cheese
6 slices bacon cooked, drained, and crumbled
2 T. dried parsley
Paprika to taste

Lightly grease muffin tins. Gently press and egg roll skin into each muffin cup. You may want to trim the skin to fit the cup. Set aside.

Sprinkle cheese into each lined cup. Mix eggs, milk, minced onion and pepper. Pour egg mixture over cheese. Sprinkle each with bacon, parsley and paprika. Bake at 325 degrees for 10 to 15 minutes.

This recipe yields 12 servings.

Variation: For smaller quiches use wonton skins and smaller muffin tins. Bake at 325 for 7 to 10 minutes. Can also be served as an appetizer.

Do Ahead Tip: Baked quiche may be refrigerated for 24 hours or frozen. To freeze, place cooled quiches on a cookie sheet. Place in the freezer and freeze until firm. Place quiche in freezer containers and seal. To serve, heat frozen quiche uncovered at 325 for 10 minutes or heat at low power in a microwave oven for 3-5 minutes.


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