Smoked Salmon Quiche Cups

ACTIVE TIME: 30 min. TOTAL TIME: 1 hr. SERVES: 12

Salmon “roses” top our two-bite tidbits—swap in prosciutto if you like

3 eggs

1⁄2 cup heavy cream

2 Tbs. chopped fresh chives 4 (17"x13") sheets phyllo dough 4 slices smoked salmon (4 oz.),

cut crosswise into thirds

1⁄3 cup sour cream

1 Heat oven to 350°F. Coat 12 minimuffin cups with cooking spray. In bowl, whisk together eggs, heavy cream, 1 Tbs. chives and 1⁄8 tsp. pepper. On work surface, layer phyllo sheets, coating each with cooking spray, including top sheet. Cut into 12 (about 4") squares. Fit 1 stacked square in each muffin cup; dividing evenly, fill with egg mixture. Bake until lightly browned and filling is set, 10–12 min. Let cool 15 min. Transfer quiches to serving plate.

2 Roll up each salmon slice to resemble a rose. Top quiches with sour cream, salmon and remaining chives.

Per serving: Cal. 95 Pro. 4g Carb. 4g Fiber 0g Sug. 1g Chol. 63mg Sod. 116mg Total fat: 7g Sat. 3g Trans. 0g