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Garden Phyllo Quiches
Garden Phyllo Quiches
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Prep Time:
30 minutes
Total Time:
1 hour
Delicious mini quiches filled with spinach, mushrooms, eggs, and cheese baked in a crispy phyllo pastry crust.
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
  • 1/4 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)
Instructions:
  • Preheat oven to 350°F. Grease a 10- or 12-inch skillet with cooking spray. Saute spinach and mushrooms in the skillet over medium heat, stirring occasionally, until spinach wilts and mushrooms are tender; then, remove from heat.
  • Combine rich and creamy milk with tangy mustard, a hint of salt, a touch of nutmeg, and the richness of eggs; let the flavors meld together as you set it aside.
  • Prepare the custard cups by spraying them with cooking spray. Layer 4 phyllo sheets, brushing each with butter, and cut into fourths. Place a phyllo section in each cup, repeating with remaining sheets. Trim excess phyllo to 1 inch from the cup's rim.
  • Divide drained spinach mixture evenly among cups. Pour approximately 1/3 cup of the egg mixture into each cup. Gently fold the edges of the phyllo dough towards the center.
  • Place the custard cups in a 15 1/2x10 1/2x1 inch jelly roll pan. Bake for 15 to 20 minutes or until the egg mixture is set. Garnish with cheese and serve promptly.

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