Mini Vegetable Quiche Phyllo Cups

Ingredients

• 1 tablespoon olive oil
• 1/2 teaspoon minced garlic
• 1/2 cup red peppers, diced
• 1/2 cup sweet onions, diced
• 1/4 cup fresh spinach, chopped
• 1 tablespoon fresh parsley, chopped
• 2 Eggs
• 1 tablespoon skim milk
• 1 cup Gruyere cheese
• 24 mini phyllo cups

Instructions

Preheat oven to 350° F.

In a skillet over medium heat add olive oil, minced garlic, red peppers and onions. Cook until vegetables are tender. Add spinach and parsley; heat for a few minutes.

In a bowl whisk together eggs and milk. Add vegetable mixture to eggs.

Place phyllo cups on a cookie sheet, and add egg vegetable mixture to each cup.

Sprinkle each cup with Gruyere cheese.

Bake for 10 minutes or until eggs are set.