Heat the oven to 350º. In a small bowl, whisk together the eggs, cream, salt, and pepper. In another bowl, toss together the chicken, chilies, cilantro, and cheese.
Place the phyllo shells on a baking sheet lined with parchment paper. Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 teaspoon of the egg mixture. Let the shells sit for about a minute so the egg can settle to the bottom. Then add about another teaspoon of egg to each shell, filling it close to the top.
Bake the cups until the custard is set, about 15 minutes. After the cups have cooled, freeze them for up to 2 weeks. To serve, simply reheat them in a 350º oven until heated through, 10 to 15 minutes. Makes 30 quiches. Nutritional Information:
Per serving (1 quiche):
Protein 3g (5% DV)
Carbohydrates 2g (1% DV)
Total Fat 3g (4% DV)
Saturated Fat 1g (7% DV)
Cholesterol 25mg (8% DV)
Sodium 69mg (3% DV)
Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.