SPICY MINI QUICHE CUPS!
Non-stick cooking spray
4 Sheets Phyllo pastry dough
3 Eggs
1 Cup Egg substitute
1/2 Package Frozen chopped spinach (about 6 oz)
1/3 Cup Red pepper (or green, yellow, orange...)
2/3 Jalapeño pepper, minced (to taste)
1/4 Cup Diced onions
1 Clove Garlic, crushed
1/3 tsp Salt
1/3 tsp Pepper, ground
1/3-2/3 tsp Cayenne pepper (to taste)
1 1/3 tsp Cumin seeds, ground (to taste)
2 tsp Chopped thyme
1/3 Cup Reduced-fat feta cheese
8 Vine-ripened cherry tomatoes
1 Heat oven to 350°F.
2 Spray muffin tin cups with non-stick spray. Unroll phyllo dough and cut stacks into 4 widthways, then across the center to create 8 squares. Lay one sheet in each cup, carefully molding it to the inside of the cup. Spray each dough cup with non-fat cooking spray and repeat layering until you have built up four layers.
3 Thaw and drain frozen spinach, wring out well by hand.
4 Gently whisk together eggs and egg substitute.
5 Add the spinach, peppers, jalapeno, onion, garlic, salt and seasonings and whisk well.
6 Fill the cups with the egg mixture. Make sure the mixture is evenly distributed between the cups. Each cup should be almost full.
7 Sprinkle feta into each cup and top with one cherry tomato.
8 Bake for 20 minutes, testing with a knife to make sure the eggs are set in the middle.
9 Remove from oven and cool slightly before removing from muffin tin.
10 Can be stored in a tightly sealed container in the refrigerator for 5-7 days.
Servings: 8
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