I lightened this recipe a good deal by swapping the bacon for ham and puff pastry for phyllo dough. Still has the same great flavors, presentation, and crunch but with a lot few calories.
- 4 slices of thick-cut ham, cut into medium dice
- 1/2 cup 1% milk
- 4 large eggs
- 1 tablespoon thyme leaves, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- Cooking spray
- 3 sheets frozen phyllo dough, thawed
- cooking spray
- 1/2 cup Gruyere cheese, grated
- 1/2 cup frozen spinach
Preheat oven to 400°F.
In a large bowl, combine the milk, eggs, thyme, salt, pepper and nutmeg in a medium-size bowl.
Lightly spray the muffin tins with cooking spray. Unroll the phyllo dough, separate one sheet, spray with cooking spray and layer with second sheet, repeat. Cut into 6 equal squares and place each square into the muffin round so that the dough extends slightly over the top of the muffin tin.
Divide the Gruyere, spinach and ham between each of the cups and fill them with the egg custard just to the top of the cup line.
Bake the quiches for about 20 minutes, switching the position of the tins halfway through baking, until the filling is puffed and the crust is golden brown.
Update: Denise over at Cents-ible Sawyer liked this recipe idea so much she posted on her blog too. Here's my additional comment: "I'm so glad you tried and enjoyed them! As I'm sure you know, eggs are very economical and a box of phyllo dough lasts me a LONG time. The package has instructions saying that you can thaw it in the fridge and then roll the leftover sheets back-up and refreeze. Those are the two main ingredients and the others can be changed depending on what you have on hand." Enjoy everyone!