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.