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Name: Mini Spinach and Mushroom Quiche
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: not set
Ingredients: 6 strips turkey bacon; 1 tbl olive oil; 10 oz white mushrooms coarse chopped; 1 shallot thin sliced; salt and pepper to taste; 2 cup baby spinach firmly packed; pinch nutmeg; 4 large eggs; 4 Egg whites; 1/4 cup skim milk; 1/3 cup fontina cheese grated

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INGREDIENTS

6 strips turkey bacon
1 tbl olive oil
10 oz white mushrooms ; coarse chopped
1 shallot ; thin sliced
salt and pepper ; to taste
2 cup baby spinach ; firmly packed
pinch nutmeg
4 large eggs
4 Egg whites
1/4 cup skim milk
1/3 cup fontina cheese ; grated

Servings

INSTRUCTIONS

1. Preheat oven to 375. Lightly grease 24 piece mini muffin pan with nonstick cooking spray.

2. Cook turkey bacon in a large non-stick skillet. Transfer to cutting board and coarsely chop.

3. In the same skillet, heat oil, add mushrooms and shallot and sauté until mushrooms are dry and lightly browned, about 10 minutes. Remove from heat and stir in baby spinach until wilted, but still bright green. Set aside to cool slightly.

4. Whisk eggs, egg whites, milk, salt and pepper until well combined.

5. Fill muffin cups about 1/2 full with egg mixture. Add cheese to each muffin cup. Top evenly with the mushroom/spinach mixture and add chopped bacon.

6. Bake until the quiches are well risen, golden brown and set, 20-25 minutes. Cool in pan 5 minutes then transfer to a wire rack. Serve warm or room temperature.

NOTES

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Mini Spinach and Mushroom Quiche

6 strips turkey bacon
1 tbl olive oil
10 oz white mushrooms coarse chopped
1 shallot thin sliced
 salt and pepper to taste
2 cup baby spinach firmly packed
 pinch nutmeg
4 large eggs
4 Egg whites
1/4 cup skim milk
1/3 cup fontina cheese grated

1. Preheat oven to 375. Lightly grease 24 piece mini muffin pan with nonstick cooking spray.

2. Cook turkey bacon in a large non-stick skillet. Transfer to cutting board and coarsely chop.

4. Whisk eggs, egg whites, milk, salt and pepper until well combined.

5. Fill muffin cups about 1/2 full with egg mixture. Add cheese to each muffin cup. Top evenly with the mushroom/spinach mixture and add chopped bacon.

6. Bake until the quiches are well risen, golden brown and set, 20-25 minutes. Cool in pan 5 minutes then transfer to a wire rack. Serve warm or room temperature.

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Nutrition

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Serving Size: 1 Serving (148g)
Recipe Makes: 12 Servings

Calories: 204
Calories from Fat: 123 (60%)

Amt Per Serving		% DV

	Total Fat 13.7g	18 %
	Saturated Fat 4.5g	22 %
	Monounsaturated Fat 5.2g
	Polyunsanturated Fat 2.2g
Cholesterol 370.3mg		114 %
Sodium 503.1mg		17 %
Potassium 306.9mg		8 %
Total Carbohydrate 2.8g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 2.5g
Protein 17.8g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 204

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