Garden Phyllo Quiches

Garden Phyllo Quiches

These mini-quiches bake spinach, mushroom, egg and cheese in a phyllo crust.

Prep Time

30

Minutes

Total Time

1:00

Hr:Mins

Makes

8

servings

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)
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve With
Serve these festive quiches on a drizzle of roasted red pepper puree, or accompany with chutney.
Success
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:

1 Serving (1 Serving)
  • Calories 180
    • (Calories from Fat 65 ),
  • Total Fat 7 g
    • (Saturated Fat 3 g,),
  • Cholesterol 115 mg;
  • Sodium 380 mg;
  • Total Carbohydrate 20 g
    • (Dietary Fiber 2 g,
  • Protein 11 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1/2 Milk;
    • 1 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.