These individual Garden Phyllo Quiches offer a delightful twist on the classic French tart, perfect for a light lunch or elegant appetizer. The flaky, buttery phyllo dough creates a crisp vessel for the tender filling of wilted spinach and sauted mushrooms. The custard, enriched with milk, eggs, and a hint of dry mustard and nutmeg, provides a creamy contrast to the crunchy shell. Topped with fresh alfalfa sprouts and a sprinkle of mozzarella, these quiches are visually appealing and bursting with garden-fresh flavors. They are simple to assemble and bake, making them an ideal choice for potlucks, brunches, or a quick weeknight dinner that feels sophisticated yet approachable.
Garden Phyllo Quiches ( 4 Points
Description
These individual Garden Phyllo Quiches offer a delightful twist on the classic French tart, perfect for a light lunch or elegant appetizer. The flaky, buttery phyllo dough creates a crisp vessel for the tender filling of wilted spinach and sauted mushrooms. The custard, enriched with milk, eggs, and a hint of dry mustard and nutmeg, provides a creamy contrast to the crunchy shell. Topped with fresh alfalfa sprouts and a sprinkle of mozzarella, these quiches are visually appealing and bursting with garden-fresh flavors. They are simple to assemble and bake, making them an ideal choice for potlucks, brunches, or a quick weeknight dinner that feels sophisticated yet approachable.Ingredients
Directions
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Preheat oven to 350F (175C).
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Spray a 10-inch skillet with nonstick cooking spray and place over medium heat.
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Add the thawed, squeezed spinach and sliced mushrooms to the skillet.
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Cook, stirring occasionally, until the spinach is wilted and the mushrooms are tender, about 5-7 minutes. Remove from heat and set aside.
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In a medium bowl, whisk together the milk, dry mustard, salt, nutmeg, and eggs until well combined. Set aside.
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Spray four 6-ounce custard cups or ramekins with nonstick cooking spray.
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Lay one phyllo sheet on a flat surface and lightly brush with melted margarine or butter.
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Place the remaining phyllo sheets on top, brushing each layer lightly with melted margarine or butter.
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Cut the stacked phyllo sheets into fourths to create four square sections.
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Place one phyllo section into each custard cup, pressing gently to line the bottom and sides. Trim any overhanging edges so they sit about 1 inch below the rim.
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Divide the spinach and mushroom mixture evenly among the four phyllo-lined cups.
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Pour approximately 1/3 cup of the egg mixture into each cup.
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Fold the overhanging edges of the phyllo toward the center of the custard.
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Bake for 15 to 20 minutes, or until the egg mixture is set and the phyllo is golden brown.
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Remove from oven and sprinkle each quiche with shredded mozzarella cheese.
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Top with alfalfa sprouts and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 142.9kcal
- % Daily Value *
- Total Fat 8.7g14%
- Saturated Fat 3.9g20%
- Cholesterol 105.0mg35%
- Sodium 1405.1mg59%
- Total Carbohydrate 7.3g3%
- Dietary Fiber 1.3g6%
- Sugars 5.0g
- Protein 11.0g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the frozen spinach is thoroughly squeezed to remove excess moisture; this prevents the quiche filling from becoming watery.
Phyllo dough dries out quickly. Keep unused sheets covered with a damp towel while working.
You can substitute mozzarella with cheddar, feta, or goat cheese for different flavor profiles.
These quiches are best served warm but can be stored in the refrigerator for up to 2 days. Reheat in the oven at 350F for 10 minutes to restore crispiness.
For a heartier version, add cooked diced ham or bacon to the spinach mixture.
