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Categories:
bacon olive oil mushrooms shallots salt baby spinach nutmeg eggs egg whites milk Fontina cheese mixed salad greens
Viewed: 31 - Published at: 7 years agoIngredients
- 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
- 1/4 cup milk, skim
- 1 1/2 ounces fontina cheese grated, 1/3 cup, or cheddar cheese
- 1 x mixed salad greens for serving, optional
Method
- Preheat the oven to 375F (190C).
- 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.
- Saute 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.
