Garden Phyllo Quiches

 

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)

• 1 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.
• 2 Mix milk, mustard, salt, nutmeg and eggs; set aside.
• 3 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.
• 4 Drain spinach mixture; divide evenly among cups. Pour about 1/3 cup egg mixtue into each cup. Fold edges of phyllo toward center.
• 5 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.