Garden Phyllo Quiches ( 4 points)

Recipe Ingredients

1		Frozen chopped spinach - thawed and squeezed
		To drain
1 cup	237ml	Sliced mushrooms (3 ounces)
1 cup	237ml	Milk
1/2 teaspoon	2.5ml	Ground mustard (dry)
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Ground nutmeg
2		Eggs
4		Frozen (thawed) phyllo sheets
2 teaspoons	10ml	Margarine or butter - melted
1/4 cup	36g / 1.3oz	Shredded Mozzarella cheese (1 ounce)
1/4 cup	59ml	Alfalfa sprouts

Recipe Instructions

Heat oven to 350º. 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.

Copyright:

"© General Mills, Inc. 1998."

Per serving: 190 Calories (kcal); 9g Total Fat; (43% calories from fat);

10g

Protein; 17g Carbohydrate; 108mg Cholesterol; 388mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1

1/2 Fat; 0 Other Carbohydrates

Serving Ideas : Serve these individual quiches with lemon-poppy seed

muffins

and fresh strawberries.

Shared by: S. May; PointsTowardSuccess

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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