Smoked Gouda, Bacon, and Veggie Mini Quiche
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.