6 sheets phyllo dough, thawed
6 eggs, organic
6 tablespoons water
12 ounces spinach, drained well
1/2 cup shredded white cheddar cheese (or any shredded cheese you like)
2 tablespoons all purpose white whole wheat flour
1 tablespoon dried tarragon
Salt and pepper to taste
spray organic olive oil
Preheat oven to 425 degrees. In a bowl, mix together eggs, water, spinach, cheese, flour, tarragon, and salt and pepper until well blended.
Open Phyllo dough and on a dry surface, open the inner package and lay the dough sheets out flat. Remove six sheets and place under a slightly damp, clean kitchen towel. Place the remainder back into the package as it was removed and place back in freezer. Remove the kitchen towel and cut the Phyllo dough into approximately six even squares. They won’t be exactly even, but that’s fine for this recipe.
In a large muffin pan (at least 6 muffin openings), place the fillo dough squares into each of the muffin cups so some of the dough extends past the rim of the muffin cup. Repeat for remaining five cups. Spray the fillo cups with a light spray of the olive oil. Equally divide quiche mixture into each of the fillo cups taking care not to overfill. Bake in a 425 degree oven for approximately 10 to 12 minutes or until fillo is slightly brown and quiche is firm to the touch. Ovens vary in temperature so pay attention. Carefully remove from muffin tins and allow to slightly cool. Best served warm.
Serving
Serves 5-6
6 eggs, organic
6 tablespoons water
12 ounces spinach, drained well
1/2 cup shredded white cheddar cheese (or any shredded cheese you like)
2 tablespoons all purpose white whole wheat flour
1 tablespoon dried tarragon
Salt and pepper to taste
spray organic olive oil
Preheat oven to 425 degrees. In a bowl, mix together eggs, water, spinach, cheese, flour, tarragon, and salt and pepper until well blended.
Open Phyllo dough and on a dry surface, open the inner package and lay the dough sheets out flat. Remove six sheets and place under a slightly damp, clean kitchen towel. Place the remainder back into the package as it was removed and place back in freezer. Remove the kitchen towel and cut the Phyllo dough into approximately six even squares. They won’t be exactly even, but that’s fine for this recipe.
In a large muffin pan (at least 6 muffin openings), place the fillo dough squares into each of the muffin cups so some of the dough extends past the rim of the muffin cup. Repeat for remaining five cups. Spray the fillo cups with a light spray of the olive oil. Equally divide quiche mixture into each of the fillo cups taking care not to overfill. Bake in a 425 degree oven for approximately 10 to 12 minutes or until fillo is slightly brown and quiche is firm to the touch. Ovens vary in temperature so pay attention. Carefully remove from muffin tins and allow to slightly cool. Best served warm.
Serving
Serves 5-6
