Spinach Ham Quiche

Serving Size: 16 Servings (3.5 oz)
Preparation Time: Approx 20 min.

Ingredients:

• 3 each beaten whole eggs
• 2 cups egg white
• 1/4 cup heavy cream
• 4 sheets phyllo dough
• 2 cups cooked, drained spinach (frozen ok)
• 1 cup small-diced lean ham
• 1 cup chopped mushrooms
• 1 cup onion julienne
• 2 cloves minced garlic
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon nutmeg
• 4 tablespoons shredded parmesan cheese
• 6 tablespoons olive oil

Directions:

1. Measure out the olive oil into a 4 tablespoon portion (for the phyllo sheets) and a 2 tablespoon portion (for sautéing).
2. Brush the bottom and sides of a 10" cake pan with olive oil.
3. Brush one phyllo sheet with olive oil and place into the pan. Follow this procedure with the remaining three sheets.
4. Cut off the excess phyllo, leaving some above the side of the pan. Set aside.
5. Heat a pan to medium heat and add 2 tablespoons of olive oil.
6. Cook the ham, mushrooms, onion, garlic and seasonings until wilted. Remove from the pan, set aside.
7. Combine the beaten eggs with the egg whites and heavy cream.
8. Partially cook the egg product to curd-like consistency and remove from the heat.
9. Fold the vegetables into the egg product.
10. Place the batter into the phyllo sheet layered mold and bake in a pre-heated oven at 350F for 15 minutes.
11. Remove from the oven and allow the quiche to rest a few minutes before cutting into 16 pieces.

This recipe yields 16 - 3.5 ounce portions using a 10-inch mold.
Each portion contains: 130 calories, 8 grams protein, 5 grams carbohydrate, 9 grams total fat, 3 grams sat. fat.
 

Back to top