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    Garden Phyllo Quiches


    Source of Recipe


    Sharon Anderson Race View B&B, Metchosin (near Victoria) BC

    Recipe Introduction


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

    List of Ingredients




    2 packages (10 ounces each) frozen chopped spinach, thawed and drained
    2 cups sliced fresh mushrooms
    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, melted
    1/2 cup shredded mozzarella cheese

    Recipe



    1. Heat oven to 350ºF. 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.

    2. Mix milk, mustard, salt, nutmeg and eggs; set aside.

    3. 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.

    4. Drain spinach mixture; divide evenly among cups. Pour about 1/3 cup egg mixture into each cup. Fold edges of phyllo toward center.

    5. 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.
 

 

 

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