Garden Phyllo Quiches

Sorce	nodi
Caloric	:1 Serving: Calories 180 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 3 g); Cholesterol 115 mg; Sodium 380 mg; Total Carbohydrate 20 g (Dietary Fiber 2 g); Protein 11 g Percent Daily Value*: Vitamin A 88 %; Vitamin C 6 %; Calcium
Ingridients	Prep Time:30 min Start to Finish:1 hr Makes:8 servings 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)
Instructions	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.