An incredibly easy, yet so elegant way to surprise guests on New Year Morning – they might think they have fallen into a swank B&B 😉 Instead of a heavy pie crust, using airy eggroll wrappers. The best part is the crunchy uppers. They make a lovely presentation on a plate, with a side salad – for brunch or dinner – or fruit for breakfast. They can also be prepared in standard muffin pans, with wonton wrappers, just shorten the baking time by a few minutes. Or serve them as part of a fabulous appetizer table on New Year’s Eve…and PS: want a chance to win a VIP coupon (that means free product!)? See below….
Single Serving Mushroom and Onion Quiches
- 1 Tbsp unsalted butter
- 8 ounces button mushrooms, chopped
- 1 bunch green onions, top third discarded, thinly sliced
- Pinch of sea salt
- 6 large eggs
- 1¼ cups half & half
- ¼ tsp ground black pepper
- Pinch of Nutmeg
- 6 ounces Parmesan cheese, grated
- 1 Tbsp all-purpose flour
- ½ package eggroll wrappers
Heat a saute pan over medium-high. Add butter, then mushrooms, onions and salt. Saute until mushrooms have released all their juices and are turing golden. Take off the heat and set aside.
Meanwhile, heat oven to 350°. Take two 6-Cup Texas Muffin Pan, lightly butter them. Gently press in 9 eggroll wrappers, with your knuckles, fluting to fit.
Whisk the eggs, half & half, pepper, and nutmeg till smooth. Add in the mushrooms, stirring well. Toss the cheese with the flour, then stir into the eggs. Divide equally between the prepared cups, making sure to not overfill past the lowest parts of the wrappers. If need be, prep a 10th cup.
Gently place in oven, on top shelf. Bake for 18 to 20 minutes, until set, puffy and golden on top. Take out and let sit for 10 minutes, then carefully remove. You may need to run a thin metal spatula around to remove.
Serve warm, or chill uncovered (then loosely cover). Serve cold, or warmed up.
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FTC Disclaimer: We received product and compensation to create this recipe.