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Smoked Gouda, Bacon, and Veggie

Mini Quiche
The name oI the game this week has been to clear out room in the Iridge to make way Ior the big
ass bucket I use to brine the Thanksgiving Turkey. One oI my Iavorite ways to use up random
bits oI this and that is unusual quiches. I had halI a package oI Iresh spinach, halI a box oI Iresh
mushrooms, some asparagus I just Ilat Iorgot about, a couple oI ounces oI Swiss, and a massive
block oI smoked gouda that came together in a marvelous combination. Each one works out to
203 calories and 12 grams oI Iat. Makes 12.
Ingredients:
O 12 sheets phyllo pastry sheets deIrosted according to package directions
O 3 eggs
O 1/2 cup light mayonnaise
O 2 tbs Ilour
O 2.6 ounces swiss cheese, grated
O .4 ounces smoked gouda, grated
O 1/4 cup skim milk
O 1/4 cup Iat Iree halI and halI
O 4 oz Iresh mushrooms, chopped
O 3 cups Iresh spinach leaves
O 1/2 cup chopped asparagus
O 6 slices Wright`s thick cut bacon, cooked (reserve about a teaspoon oI the grease),
chopped
O cooking spray
Directions:
1. Combine the mayonnaise, eggs, milk, halI and halI, and Ilour.
2. Wilt the spinach in the bacon grease, and set aside until cooled.
3. Add the mushrooms, asparagus, bacon, and cheese.
4. Run your kniIe through the spinach just to make sure you don`t have any big wads, then
add it to the bowl.
. Stir until well combined.
6. Spray your muIIin tins thoroughly with cooking spray.
7. Take each piece oI Phyllo dough and Iold into quarters.
8. CareIully press into one oI the muIIin holes. Sort oI Iold the edges in to make a cup.
9. Repeat until you have all 12 complete.
10.Spray thoroughly with cooking spray.
11.Pour the egg mixture into each cup.
12.Bake at 30 Ior 230 minutes.
13.Cool on a rack.