Recipe: Chicken and Mushroom Quiche with Phyllo Crust (WW points=5)

Chicken and Mushroom Quiche
Source: Weight Watchers Slim Ways Chicken
From: Jane Starr
Servings: 6

Crust
6 ounces phyllo dough, thawed, about 9 sheets
2 tablespoons reduced-calorie tub margarine, melted

Filling
3 cups sliced mushrooms
1/2 cup sliced shallots
2 cloves garlic, minced
3 eggs, lightly beaten
1/2 cup evaporated skimmed milk
2 teaspoons dried tarragon
6 ounces skinless cooked chicken, diced

Preheat oven to 350F.

To prepare crust:
brush 1 side of each phyllo sheet with an equal amount of margarine; stack sheets together. Line a 9 inch quiche dish or pie plate with phyllo stack. With kitchen sheers, trim crust flush with edge of dish; crumble trimmings and sprinkle evenly over crust.

To prepare filling:
Spray a large nonstick skillet with cooking spray; place over medium heat. Add mushrooms, shallots and garlic to skillet; cook, stirring occasionally,until mushrooms are tender and mixture is soft but not dry. Spoon mushroom mixture into prepared crust.

In a medium bowl, combine eggs, milk, and tarragon, beating until frothy; stir in chicken. Pour egg mixture over mushroom mixture; bake for 25 minutes, until filling is set and golden brown, Let stand 5 minutes before cutting.

Per Cookbook each serving provides:
1/2 Fat, 1 Vegetable, 1 1/2 Proteins, 1 Bread; 15 optional calories 231 cals, 16 g. protein, 9 g. fat, 22 g. carb., 97 mg. calcium, 266 mg. sodium, 132 mg. chol., 1 g. fiber = 5 WW points

NOTES: This quiche freezes well, so wrap any extra portions in vapor-proof freezer wrap and you'll have an easy, savory lunch on another day.

Jane Starr's Notes:
I made this and it was very good. (My husband ate 3 portions for supper.) It tasted just fine after freezing for several days. The 2 Tablespoons of melted margarine was nowhere near enough to brush all those sheets of Phyllo. To avoid adding too much extra fat, I sprayed the remaining sheets lightly with butter-flavored non-stick cooking spray. Here's one that I tried recently I don't think it would be too hard to cut the phyllo into squares to bake in muffin tins, although custard dishes (10 oz??) might be a better size.