Best Garden Phyllo Quiches Recipes

GARDEN PHYLLO QUICHES

Garden Phyllo Quiches image

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

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

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)

Steps:

Heat oven to 350°F. 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.
Mix milk, mustard, salt, nutmeg and eggs; set aside.
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.
Drain spinach mixture; divide evenly among cups. Pour about 1/3 cup egg mixtue into each cup. Fold edges of phyllo toward center.
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.

Nutrition Facts : Calories 180, Carbohydrate 20 g, Cholesterol 115 mg, Fiber 2 g, Protein 11 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 380 mg

GARDEN PHYLLO QUICHES

Garden Phyllo Quiches image

Number Of Ingredients 11

Ingredients

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

Steps:

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.

Nutrition Facts : Nutritional Facts Serves