Mini Spinach, Mushroom and Fontina Quiche
A delicious way to make your breakfast shine, and it's also packed with goodness.
white or cremini, coarsely chopped
salt and black pepper
grated, 1/3 cup, or cheddar cheese
mixed salad greens
for serving, optional
Preheat the oven to 375℉ (190℃).
Evenly coat a standard muffin pan (12 cups) with cooking spray or grease with butter
Coat a large nonstick skillet with cooking spray and place over medium heat.
Add the turkey bacon and cook, turning constantly until crisp, 7 to 9 minutes.
Transfer to a cutting board and crumble or coarsely chop.
In the same skillet, heat the oil.
Stir in the mushrooms, shallot, and season with salt and pepper.
Sauté until shallots are soft and the mushrooms are dry and lightly browned, 9 to 12 minutes.
Remove from the heat and stir in the baby spinach and nutmeg until the spinach is just wilted, but still bright green, 2 to 3 minutes.
Set aside to cool for a few minutes.
Meanwhile, whisk together the eggs, egg whites, milk, and salt and pepper until well blended.
Stir in the cheese.
Divide the egg mixture evenly among the muffin cups, filling them about halfway.
Top evenly with the mushroom and spinach mixture and the crumbled bacon.
Bake until the quiches are well risen, golden brown and set, about 25 minutes.
Let cool in the pan for about 10 minutes and then transfer to a wire rack.
Serve warm or at room temperature with mixed greens if desired.