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Cook'n with Betty Crocker 
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Garden Phyllo Quiches |
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Serves: 4 Print this RecipeServe these individual quiches with lemon-poppy seed muffins and fresh strawberries. 1 (10-ounce) box frozen chopped spinach, thawed and squeeze to drain 1 cup sliced mushrooms (3 ounces) 1 cup milk 1/2 teaspoon ground dry mustard 1/4 teaspoon salt 1/8 teaspoon ground nutmeg 2 eggs 4 frozen (thawed) frozen phyllo pastry leaves sheets 2 teaspoons margarine or butter, melted 1/4 cup shredded mozzarella cheese (1 ounce) 1/4 cup alfalfa sprouts Heat oven to 350°. Spray 10-inch skillet with nonstick cooking spray. Cook spinach and mushrooms in skillet over medium heat, stirring occasionally, until spinach is wilted and mushrooms are tender; remove from heat. Mix milk, mustard, salt, nutmeg and eggs; set aside. Spray four 6-ounce custard cups with nonstick cooking spray. Place 1 phyllo sheet on flat surface; lightly brush with margarine. Top with remaining phyllo sheets, brushing each with margarine. Cut phyllo into fourths. Place 1 phyllo section in each custard cup. Trim overhanging edge of phyllo 1 inch from rim of cup. Divide spinach mixture evenly among cups. Pour about 1/3 cup egg mixture into each cup. Fold edges of phyllo toward center. Bake 15 to 20 minutes or until egg mixture is set. Sprinkle with cheese. Top with alfalfa sprouts. Serve immediately. 1 Serving: Calories 185 (Calories from Fat 65); Fat 7g (Saturated 3g); Cholesterol 115mg; Sodium 370mg; Carbohydrate 20g (Dietary Fiber 1g); Protein 11g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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