| 2 | packages (10 ounces each) frozen chopped spinach, thawed and squeezed to drain |
| 2 | cups sliced fresh mushrooms (6 ounces) |
| 2 | cups milk |
| 1 | teaspoon ground mustard |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon ground nutmeg |
| 4 | eggs |
| 8 | frozen (thawed) phyllo sheets (18 x 14 inches) |
| 4 | teaspoons butter or margarine, melted |
| 1/2 | cup shredded mozzarella cheese (2 ounces) |
Serve with...
Pear-Ginger Scones
Total Time:
30 min
| 1. | Heat oven to 350ºF. Spray 10- or 12-inch skillet with cooking spray. Cook spinach and mushrooms in skillet over medium heat, stirring occasionally, until spinach is wilted and mushrooms are tender; remove from heat. |
| 2. | Mix milk, mustard, salt, nutmeg and eggs; set aside. |
| 3. | Spray eight 6-ounce custard cups with cooking spray. Place 1 phyllo sheet on flat surface; lightly brush with butter. Top with 3 phyllo sheets, brushing each with butter. Cut phyllo into fourths. Place 1 phyllo section in each custard cup. Repeat with remaining phyllo sheets. Trim overhanging edge of phyllo 1 inch from rim of cup. |
| 4. | Drain spinach mixture; divide evenly among cups. Pour about 1/3 cup egg mixtue into each cup. Fold edges of phyllo toward center. |
| 5. | Arrange custard cups in jelly roll pan, 15 1/2x10 1/2x1 inch. Bake 15 to 20 minutes or until egg mixture is set. Sprinkle with cheese. Serve immediately. |
|
| Serve these festive quiches on a drizzle of roasted red pepper puree, or accompany with chutney. |
|
| Thaw phyllo sheets in the refrigerator overnight or according to package directions. Handle thawed phyllo sheets carefully; they tend to become brittle when handled too much. |
Nutrition Information:
180 ( 65 ); 7 g ( 3 g); 115 mg; 380 mg; 20 g ( 2 g); 11 g 88 %; 6 %; 20 %; 12 % 1 ; 1/2 ; 1