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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe displayed with permission from General Mills, Inc.