Easy Mini Quiches

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 14


  • 1 package (14 cups) mini fillo cups
  • 1 egg
  • 1 egg white
  • 2 green onions, chopped
  • 1 cup of spinach
  • 1/2 cup of mushrooms
  • 1 teaspoon olive oil
  • 1/2 teaspoon garlic salt
  • 1/8 cup shredded cheese.


  1. Preheat the oven to 350 degrees.
  2. Add olive oil, garlic salt, onions and mushrooms in a small pan and sauté for approximately five minutes.
  3. Add spinach and cook until it wilts. Set aside.
  4. In a small bowl, beat egg and egg whites (make sure you beat them very well or you will have a difficult time adding the mixture to the fillo cups).
  5. Using a tablespoon or small measuring cup, pour a bit of egg mixture into each fillo cup (about 1/2 way full).
  6. Add spinach, onion and mushroom to each cup.
  7. Top each cup with a pinch of cheese.
  8. For a little extra flavor, I sprinkled Greek Seasoning on the top of mine.
  9. Bake for 15 minutes.
  10. Enjoy!

Nutritional data

Serving size: 1 cup
Calories: 24.25
Fat: 1 gram
Carbohydrates: 2.33 grams
Protein: 1.83 grams

Nutritional data is approximate.


I should be studying Economics, International Business or maybe even Marketing right now but I don't want to. I'm at the end of my last summer of college courses (woo hoo!!!) and I'm ready to be finished. On top of that, I've had workers at my house for the last two days framing in an office so I can have an actual workspace. And did I mention that I have to track every single thing I eat for the next two weeks? Every.single.thing. Apparently my doctor thinks something is going crazy with my body because I continue to gain weight even with diet and exercise. But I promise there is a point to all of this!

Since I know someone is going to be looking at what I eat, I thought I'd mix it up a little. Of course with a house full of workers and a ton of homework, it needed to be easy too. The hubs wanted chicken pot pie, but it's really hot in Texas today and I didn't want to have the oven on that long. Even though I just went to the grocery store a couple of days ago, I found myself staring at a less-than-stellar collection of items that could be made into dinner. But then I came across a box of mini fillo shells. They happened to be sitting next to a carton of eggs. And that's all it took.

To say that this recipe is easy is an understatement. My seven-year-old could make this without much effort. But hey, on days like this where I need a good source of protein, some veggies and above all else, an easy-to-make dinner, this one hit the spot.

The recipe listed below is for spinach and mushroom, but the sky is the limit on this one. You can use turkey sausage and cheese, you could do them Lorraine style (bacon, cheese and onion), quattro formaggi (four cheese) or even pepperoni and sun dried tomatoes. The combinations are endless. For those interested in the base calorie count (eggs and cups) it is: 18.5 calories, .79 grams of fat, 1.78 grams of fat and 1.14 grams of protein.