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
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.