Turkey, spinach and shroom quiche

Canola oil cooking spray
4 ounces sweet Italian turkey sausage link, removed from casing
4 lices turkey baccon, chopped
2 cups sliced mushrooms
4 cups baby spinach
6 eggs
3 egg whites
3/8 cup skim milk
1/4 teaspoon freshly ground pepper
1/8 teaspoon freshly ground nutmeg
6 sheets phyllo dough, defrosted according to package directions
1/4 cup plain dry breadcrumbs
1/4 cup shredded Gruyere cheese

Preheat oven to 350°F and coat a 9-inch glass pie pan with cooking spray.

Cook sausage and bacon in a large nonstick skillet over medium-high heat, breaking up sausage and separating bacon into small pieces until cooked through. Transfer to a medium bowl. Add the mushrooms to the pan and cook, stirring, until they are browned, remove to bowl with meat. Add spinach to pan and stir until wilted then add to the rest of the filling ingredients, mix and set aside.

Whisk eggs, egg whites, milk, nutmeg and pepper in a medium bowl.

Unroll phyllo onto a clean, dry surface. Cover with a sheet of wax paper and then a damp kitchen towel. Place one sheet of dough into the prepared pie pan, spray with cooking spray and sprinkle lightly with breadcrumbs. Repeat with the remaining phyllo, spraying and sprinkling between each layer, turning each sheet at a 45° angle to cover the entire pan. Trim the phyllo edge with kitchen shears to be level with the rim of the pan. Spread the filling mixture in an even layer on top of the phyllo; pour in the egg mixture and top with cheese.

Bake the quiche until the top is browned and the phyllo is crispy, 40 to 45 minutes. Let cool for 10 minutes before cutting into four wedges.

Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LAFOLLE77.