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    Garden Phyllo Quiches Garden Phyllo Quiches

    2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed to drain
    2 cups sliced mushrooms (6 ounces)
    2 cups milk
    1 teaspoon ground mustard
    1/2 teaspoon salt
    1/4 teaspoon ground nutmeg
    4 eggs
    8 frozen (thawed) phyllo sheets (18x14 inches)
    4 teaspoons margarine or butter, melted
    1/2 cup shredded mozzarella cheese (2 ounces)

    Heat oven to 350 F. Spray 10- or 12-inch skillet with cooking spray. Cook spinach and mushrooms in skillet over medium heat, stirring occasionally, until spinach is wilted and mushrooms are tender; remove from heat.

    Mix milk, mustard, salt, nutmeg and eggs; set aside.

    Spray eight four 6-ounce custard cups with cooking spray. Place 1 phyllo sheet on flat surface; lightly brush with margarine. Top with 3 phyllo sheets, brushing each with margarine. Cut phyllo into fourths. Place 1 phyllo section in each custard cup. Repeat with remaining phyllo sheets. Trim overhanging edge of phyllo 1 inch from rim of cup.

    Drain spinach mixture; divide evenly among cups. Pour about 1/3 cup egg mixture into each cup. Fold edges of phyllo toward center.

    Arrange custard cups in jelly roll pan, 15 1/2x10 1/2x1 inch. Bake 15 to 20 minutes or until egg mixture is set. Sprinkle with cheese. Serve immediately.

    Makes 8 servings

    This recipe displayed with permission from General Mills, Inc.

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