The name of the game this week has been to clear out room in the fridge to make way for the big ass bucket I use to brine the Thanksgiving Turkey. One of my favorite ways to use up random bits of this and that is unusual quiches. I had half a package of fresh spinach, half a box of fresh mushrooms, some asparagus I just flat forgot about, a couple of ounces of Swiss, and a massive block of smoked gouda that came together in a marvelous combination. Each one works out to 203 calories and 12 grams of fat. Makes 12.
- 12 sheets phyllo pastry sheets defrosted according to package directions
- 3 eggs
- 1/2 cup light mayonnaise
- 2 tbs flour
- 2.6 ounces swiss cheese, grated
- 5.4 ounces smoked gouda, grated
- 1/4 cup skim milk
- 1/4 cup fat free half and half
- 4 oz fresh mushrooms, chopped
- 3 cups fresh spinach leaves
- 1/2 cup chopped asparagus
- 6 slices Wright’s thick cut bacon, cooked (reserve about a teaspoon of the grease), chopped
- cooking spray
- Combine the mayonnaise, eggs, milk, half and half, and flour.
- Wilt the spinach in the bacon grease, and set aside until cooled.
- Add the mushrooms, asparagus, bacon, and cheese.
- Run your knife through the spinach just to make sure you don’t have any big wads, then add it to the bowl.
- Stir until well combined.
- Spray your muffin tins thoroughly with cooking spray.
- Take each piece of Phyllo dough and fold into quarters.
- Carefully press into one of the muffin holes. Sort of fold the edges in to make a cup.
- Repeat until you have all 12 complete.
- Spray thoroughly with cooking spray.
- Pour the egg mixture into each cup.
- Bake at 350 for 25-30 minutes.
- Cool on a rack.