Low-Fat Chicken and Mushroom Quiche
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: 30-60 minutes
Ingredients:
***Crust***
9 sheets phyllo dough, thawed
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
Directions:
Preheat oven to 350 degrees 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 and 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.
Recipe Location: https://www.cdkitchen.com/recipes/recs/748/Low-Fat-Chicken-and-Mushroom-Q85728.shtml
Recipe ID: 56593
Don't forget to stop back at CDKitchen and write a review or upload a picture of this recipe!
This recipe is from CDKitchen https://www.cdkitchen.com
© 1995-2026 CDKitchen, Inc.