Garden Phyllo Quiches

Heat oven to 350F. 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.