Spinach & Feta Phyllo Quiche Cups
Nutrition Facts
5 servings Serving Per Container
Serving size 3 each
| Amount Per Serving | ||
|---|---|---|
|
Calories |
110 |
|
| % Daily Value* | ||
| Total Fat 7g | 9% | |
| Saturated Fat 3g | 14% | |
| Cholesterol 90mg | 31% | |
| Sodium 135mg | 6% | |
| Total Carbohydrate 7g | 2% | |
| Dietary Fiber 0g | 0% | |
| Sugars 0g | ||
| Includes Added Sugars 0g | 0% | |
| Protein 5g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 31mg | 2% | |
| Iron 0mg | 0% | |
| Potassium 50mg | 2% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 15 each (1 case) Phyllo Cups
- 2 Eggs
- 2 tbsp Heavy Cream
- Pinch Salt / Pepper / Onion & Garlic Powder
- 1 tbsp Fresh Dill, chopped
- 1/4 cup Baby Spinach, chopped
- 1/4 cup Feta Cheese, crumbled
Method of Preparation
Step 1
Preheat the oven to 375°F. Line a baking sheet or dish with parchment paper.
Step 2
In a bowl whisk together the eggs, cream, and spices until frothy.
Step 3
Line the phyllo cups on the baking sheet, grouping them tightly together.
Step 4
Add the spinach, feta, and fresh dill to the bottom of each shell.
Step 5
Fill each phyllo shell with the egg mixture. Bake for 15-17 minutes until the eggs are puffed and set.
Step 6
Garnish with extra feta cheese crumbles and fresh dill.
