If you are using fresh asparagus, cut it into bite-sized pieces; if you are using frozen, thaw it.

Heat oil or butter in a medium skillet.

Sauté diced onions until translucent. Lower the heat, then add asparagus and diced peppers. Sauté until vegetables are just softened, about five minutes.

Toss the shredded cheese with the flour in a medium bowl and set aside.

Using a wire whisk, beat eggs with milk until well-combined. Stir in sautéed vegetables and add cheese mixture. Season with salt and pepper to taste.

Preheat oven to 325°F.

Grease a 12-cup muffin pan. Brush each egg roll wrapper lightly with oil. Place one square in each muffin cup, pleating slightly to fit. Spoon three to four tablespoons of filling into each cup.

Bake for 20 to 25 minutes. Remove from oven and let quiches rest to allow eggs to set before removing from pan. Serve hot.