Garden Phyllo Quiches Recipes

MINI QUICHES WITH PHYLLO DOUGH CRUST

Steps:

• Pre heat oven to 325F.
• In a large bowl, whisk together the eggs with heavy cream and dash of salt and pepper. Add the chopped cooked sausage, green onions, and cheddar cheese and mix well.
• On a clean surface or cutting board, lay out a sheet of phyllo dough and brush the top with oil. Add 3 more phyllo sheets and brush with oil after each one.
• Use your knife or pizza cutter to cut the stack of phyllo dough into four equal squares. Gently press each square stack of phyllo dough into a muffin pan.
• Continue working with the rest of phyllo dough until all mini/muffin molds are lined with phyllo sheets.
• Pour the egg mixture into the phyllo dough molds, taking care to distribute the sausage and cheese mixture evenly between each quiche.
• Bake at 325F until the eggs are set and puff up a little, approximately 15 to 20 minutes. Allow to cool for a few minute and serve warm.

GARDEN PHYLLO QUICHES

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.