Mini Vegetable Quiche

These delicious little treats are a cross between a quiche and a lasagna that can be made in muffin tins. The use of won ton wrappers and ready made pesto help to hasten the assembly process.

The recipe is from the March/April issue of Eating Well Magazine and they are called Asparagus-Mushroom Mini Lasagnas. I see myself making these with a variety of just picked seasonal vegetables from my garden as summer grows on.

Ingredients to make 12 mini quiches:
Canola or olive oil

1 C milk

1 Tb all purpose flour

3/4  C grated Asiago cheese

1/4 tsp white or black pepper

1 Tb Olive oil

1 large shallot, finely chopped

2 C chopped cremini mushrooms

1/4 tsp salt

2 C thinly sliced asparagus

24 won ton wrappers

1 C part-skim ricotta cheese

1/4 C pesto

Coat a 12-cup nonstick muffin tin with cooking spray. Whisk milk and flour in a small saucepan. Bring to a boil over medium-high heat, whisking constantly, until bubbling and thickened enough to coat the back of a spoon, about 3 minutes. Remove from heat and whisk in Asiago and pepper to taste.

• Heat oil in a large skillet over medium-high heat. Add shallot, mushrooms and salt and cook stirring occasionally, until the mushrooms release their liquid, 3 to 5 minutes. Add asparagus and cook another 3 minutes, stirring until just beginning to soften.

• Place a won ton wrapper into the bottom and partway up the sides of each muffin cup. Combine ricotta and pesto in a medium bowl. Spoon 2 teaspoons of the ricotta mixture into each muffin cup. Spread 2 teaspoons of the Asiago sauce over the ricotta and top with 1 tablespoon of the vegetable mixture. Place another won ton wrapper over the filling, pressing down gently to form a 'cup.' The corners of the wrappers will stick up, forming little points. Repeat with another layer of the ricotta, Asiago sauce and vegetables. Coat the tops with cooking spray.
  
• Bake the mini quiches in a preheated 375 degree oven until the tips of the won ton wrappers are golden brown and the filling is bubbling, about 18 to 20 minutes. Let cool in the pan for 5 minutes. 
  
• Loosen and remove with a paring knife. Serve warm.