Mini Spinach, Mushroom & Fontina Quiche
A delicious way to make your breakfast shine, and it's also packed with goodness.
Yield
6 servingsPrep
18 minCook
43 minReady
66 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | strips |
turkey bacon
3 ounces |
* |
| 1 | tablespoon |
olive oil
or butter |
|
| 10 | ounces |
mushrooms
white or cremini, coarsely chopped |
|
| 1 | small |
shallots
thinly sliced |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | cups |
baby spinach
|
*
|
| 1 | pinch |
nutmeg
freshly grated |
*
|
| 4 | large |
eggs
|
|
| 4 | large |
egg whites
|
|
| ¼ | cup |
milk, skim
|
|
| 1 ½ | ounces |
fontina cheese
grated, 1/3 cup, or cheddar cheese |
|
| 1 | x |
mixed salad greens
for serving, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | strips |
turkey bacon
3 ounces |
* |
| 15 | ml |
olive oil
or butter |
|
| 289 | ml/g |
mushrooms
white or cremini, coarsely chopped |
|
| 1 | small |
shallots
thinly sliced |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 473 | ml |
baby spinach
|
*
|
| 1 | pinch |
nutmeg
freshly grated |
*
|
| 4 | large |
eggs
|
|
| 4 | large |
egg whites
|
|
| 59 | ml |
milk, skim
|
|
| 43.3 | ml/g |
fontina cheese
grated, 1/3 cup, or cheddar cheese |
|
| 1 | x |
mixed salad greens
for serving, optional |
*
|
Directions
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.
