GARDEN PHYLLO QUICHES CAN BE AN IDEAL HEALTHY NUTRITIOUS DINNER FOR A FAMILY OF 4 AND 4 SERVINGS ESPECIALLY DURING WEEK ENDS.
This dish can be easily cooked once you gather the right ingredients and follow the steps recommended here in this article.
1..1 (10 ounce) box of frozen chopped spinach, thawed and squeezed to drain.
2..1 cup sliced mushrooms (3 ounces)
3..1 cup of milk
4..1/2 teaspoonful of ground dry mustard
6..6 frozen (thawed) frozen phyllo pastry leaves sheets
7..1/2 cup of alfalfa sprouts (optional)
8..1/2 cup of shredded mozzarella cheese (1once)
9..4 tsp margarine or butter, (melted)
10..1/2 ground nutmeg and salt to taste.
Start to cook by heating the oven to 350. Spray 10 inch skillet with non-stick cooking spray. Cook spinach and mushrooms in skillet over medium heat, stirring occasionally until spinach is wilted and mushrooms are tender; then remove from heat.
Follow up by mixing the milk, eggs, mustard; salt and nutmeg; set aside.
Spray four 6-ounce custard cups with non-stick cooking spray.
Place 1 phyllo sheet on flat surface, lightly brush with margarine. Top with remaining phyllo sheets, brushing each with margarine. Then cut phyllo into fourths. Place 1 phyllo section in each custard cup. Trim overhanging edges of phyllo 1 inch from the rim of cup.
Finally, divide spinach mixture evenly among the cups. Pour about 1/3 cup egg mixture into eachcup. Fold the edges of phyllo toward centre and then bake for at least 20-25 minutes or until the egg mixture is set.
Sprinkle with cheese.and top with alfalfa sprouts if you choose to do so. Congratulations, it is all done and you can serve immediately bearing in mind the number of servings. 7 day healthy eating plan!