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Easy Gyoza Wrapper Quiche

Stella Star Ingredient: Gyoza Wrapper

Easy Gyoza Wrapper Quiche


  • 24 gyoza wrappers
  • 2 eggs
  • ⅔ cups whole milk
  • 1 tablespoon parmesan cheese
  • Salt
  • Pepper
  • 1 ounce smoked salmon
  • 2 cups baby spinach
  • 3 cherry tomatoes, sliced in half
  • 1/4 yellow onion, minced


  • Grease muffin tins with butter. Cut smoked salmon into bite-sized pieces. Blanch and drain the spinach.
  • Arrange four gyoza wrappers into each muffin tin. Place a small sheet of parchment paper inside the gyoza wrapper cups. Fill each with pie weights and bake for 15 minutes at 355 degrees F
  • In a bowl, combine eggs, milk, parmesan cheese, salt and pepper and mix well.
  • Once the gyoza wrapper cups are done, take out the weights and parchment paper. Fill the cups with egg mixture.
  • Bake for 20 minutes until eggs are set.