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  Quick Teriyaki Quiches

6 egg roll wrappers (each 6-1/4 x 6-1/2 inches)
1 pkg. (9 oz.) frozen mixed vegetables with teriyaki sauce, thawed
3 eggs
3 Tbsp. skim milk
Cherry tomatoes and teriyaki or sweet and sour sauce, optional

   Handling gently to avoid tearing, layer each 2 wrappers, turning one wrapper a quarter turn to form an 8-point star. Line 3 (10 oz.) custard cups with layered wrappers to form star-pointed crusts. Spoon about 1/3 cup of the vegetable mixture into each wrapper-lined cup. In small bowl, beat together eggs and milk. Pour about 1/4 cup egg mixture over vegetables in each cup. Bake in preheated 350-degree oven until knife inserted near centers comes out clean, about 25 to 30 minutes. Garnish with tomatoes and serve with sauce, if desired. Makes 3 servings.

   For appetizers or snacks: For 6 mini quiches, substitute 18 won ton wrappers for egg roll wrappers. Line 6 (2-1/2-inch diameter) muffin cups with 3 wrappers each, overlapping wrappers to fully cover bottoms and sides of muffin cups. Gently press wrappers together on bottom and sides of cups. Spoon about 2 Tbsp. vegetable mixture and 2 Tbsp. egg mixture into each wrapper-lined cup. Bake in preheated 350-degree oven until knife inserted near centers comes out clean, about 30 to 35 minutes.

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