Low-Fat Chicken and Mushroom Quiche

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.