Shelly's Recipe

GARDEN PHYLLO QUICHES

Category: Quiche and Savory Tarts / Tartlettes

2 (10 oz) pkgs frozen chopped spinach, thawed and squeezed to drain
2 cups sliced fresh mushrooms (6 oz)
2 cups milk
1 tsp ground mustard
1/2 tsp salt
1/4 tsp ground nutmeg
4 eggs
8 frozen (thawed) phyllo sheets (18 x 14 inches)
4 tsp butter or margarine, melted
1/2 cup shredded mozzarella cheese (2 oz)

Heat oven to 350. Spray 10or 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-oz 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 mixture into each cup. Fold edges of phyllo toward center.

Arrange custard cups in jelly roll pan. Bake 15 to 20 minutes or until egg mixture is set. Sprinkle with cheese. Serve immediately.