Mini Quiche 6

Ingredients

For the shells

  • 12 sheets filo dough
  • 2 egg whites
  • 1 egg yolk
  • 2 Tablespoons water

For the filling

  • 1/2 teaspoon butter
  • 3 Tablespoons shallot (minced)
  • 2 egg yolks
  • 4 egg whites
  • 1/2 cup frozen spinach (thawed and drained well)
  • 4 ounces low fat Swiss cheese
  • 1 cup 1% milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg

Directions

  1. Preheat the oven to 300° F.
  2. Separate 12 pieces of filo dough and lay on counter.
  3. Cover with waxed paper and then a moist towel to keep the dough from drying out.
  4. Whisk together the egg whites, egg yolks and water.
  5. Working quickly spread one sheet of dough with a light coating of egg mixture.
  6. Make sure to not have the brush too damp.
  7. Top with a second sheet of dough and repeat coating and dough. Each dough will be four leaves with coating between each leaf.
  8. Cut into 3 inch squares and place a square over a mini muffin cup pressing down gently to form a cup. When the 12 cups are filled in a mini-muffin tin place in the preheated oven.
  9. Bake for approximatly 7 to 10 minutes until the dough cups are golden brown.
  10. Melt the butter in a non-stick sauté pan.
  11. Add the shallot and sauté until translucent.
  12. Whisk together the egg yolks & egg whites.
  13. Fold in the spinach, cheese, milk, salt and nutmeg.
  14. Place about 2 Tablespoons of mixture in each cup and place muffin tin in the oven.
  15. Bake for about 15 minutes until the quiche is set.


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