Phyllo Spinach and Bacon Quiche

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Thursday, January 01, 2004

Categories:

Appetizers-Side Dish

Yield:

15 servings, 3 appetizers each

Ingredients:

45 frozen mini phyllo dough shells
1 (10 oz)pkg. frozen chopped spinach, thawed
1 C. egg substitute
1 1/2 C. fat-free half-and-half
1 (1.8 oz)pkg. leek soup mix
1/2 tsp. ground black pepper
10 slices turkey bacon, cooked and crumbled

Directions:

1.Preheat oven to 375 degrees. Place phyllo shells on baking sheet. 2. Drain spinach well, pressing between layers of paper towels. 3. In a medium bowl, whisk together egg, half-and-half, soup mix and pepper. Stir in spinach and bacon.
4. Fill each phyllo shell and bake 15 minutes. Cool slightly before serving.
Exchanges per serving: 1/2 starch, 1 meat, 1/2 vegetable

Nutrition Facts:

111 calories, 11g carbohydrate, 6g protein, 3.3g fat, 1g saturated fat, 6.6mg cholesterol, 0.6g fiber, 231mg sodium

Source:

Adapted by Jennifer Parham, Siegfried Health Club, St. John Medical Center