Garden Phyllo Quiches
Source: Betty Crocker
These mini-quiches bake spinach, mushroom, egg and cheese in a phyllo crust.

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed to drain
2 cups sliced fresh 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 (18 x 14 inches)
4 teaspoons butter or margarine, melted
1/2 cup shredded mozzarella cheese (2 ounces)

Heat oven to 350ºF. 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 6-ounce custard cups with cooking spray. Place 1 phyllo sheet on flat surface; lightly brush with butter. Top with 3 phyllo sheets, brushing each with butter. 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 mixtue 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.