Low-Fat Chicken and Mushroom Quiche

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 350 F.
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.
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.

Makes 6 servings.
Calories...221...Fat...7 g...Carbs...8 g...Protein...16 g...Sodium...266
mg...Fiber...1 mg.
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.

Jenn in Middle Missouri
http://groups.yahoo.com/group/Recipe_USA_Group/
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