Lightly spray a 12-compartment muffin tin with the vegetable spray. Cut the egg roll skins into fourths. Press three ¼ pieces of egg roll skin into each muffin tin to form a shell.
In a skillet, sauté the zucchini, yellow squash and onion in olive oil. Add garlic, season with salt, white pepper and chives. Remove from heat. Spoon mixture evenly among the 12 muffin tins. Next, sprinkle 1 tsp. of Rice™ Parmesan into each tin, followed by one piece of mozzarella, crumbled.
In a mixing bowl, combine the non-dairy creamer and egg whites. Mix well. Pour this mixture over the vegetables and cheese until just covering.
Bake in a 350° oven for approx. 30 minutes or until the quiche are set. Remove from oven. Allow to cool for 15 minutes before removing from the muffin tin.

Yield: 12 individual quiche