Photo: Mini Spinach and Mushroom Quiche Recipe
Notes
These mini quiches are individually sized without a crust for great portion control. In addition, the combination of half egg whites and half whole eggs beaten with some skim milk and topped with a sprinkle of crumbled turkey bacon makes for a tasty breakfast that's light on calories.
Ingredients
- Cooking spray
- 6 strips (3 ounces) turkey bacon
- 1 tablespoon olive oil
- 10 ounces white mushrooms, coarsely chopped
- 1 small shallot, thinly sliced
- Kosher salt and freshly ground black pepper
- 2 cups baby spinach
- Pinch freshly grated nutmeg
- 4 large eggs
- 4 egg large whites
- 1/4 cup skim milk
- 1/3 cup (1 1/2 ounces) grated Fontina cheese
- Mixed greens for serving
1. Preheat the oven to 375 degrees F. Lightly coat a 12-cup nonstick muffin pan with nonstick cooking spray.
2. Mist a large nonstick skillet with more nonstick cooking spray and put over medium heat. Add the turkey bacon and cook turning frequently until crisp, about 8 minutes. Transfer to a cutting board and coarsely chop.
3. In the same skillet, heat the oil. Add the mushrooms, shallot, and season to taste with salt and pepper. Cook until shallots are soft and the mushrooms are dry and lightly browned, about 10 minutes. Remove from the heat and stir in the baby spinach and nutmeg until the spinach is just wilted, but still bright green, 2 minutes. Set aside to cool slightly.
4. Meanwhile, whisk the eggs, egg whites, milk, and salt and pepper until well combined. Stir in the cheese. Divide the egg mixture evenly between the muffin tins, filling them about halfway. Top evenly with the mushroom and spinach mixture and then the chopped bacon.
5. Bake until the quiches are well risen, golden brown and set, 20 to 25 minutes. Cool in the pan 5 minutes and then transfer to a wire rack. Serve warm or at room temperature with greens.
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Nutritional analysis per serving (2 mini quiche)
Calories 180; Total Fat 11.5g (Sat Fat 4g, Mono Fat 5g, Poly Fat 2g); Protein 14g; Carb 6g; Fiber 1g; Cholesterol 162mg; Sodium 538mg
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By tharonw
on March 22, 2013
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Great! Made these for work breakfast party and they were gone right away. I only brought 12 so I should have made more (24—we had about 12 people and I know some people wanted more. Put in a little extra cheese and spinach and topped with sour cream, chives, and salsa. Added a great kick. Three people wanted the recipe afterward. I already had it printed out for them since I knew it was so good (ate two the night before.
By Danceonwater
on September 12, 2012
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I will start by saying that I am not a fan of quiché. I made these for a work event. They flew off the plate and I got so many compliments! As others have said, be sure to do an extra good job at spraying the pans. The recipe made 24 using a mini cupcake tin.
I actually liked these and will make them again. I used smoked fontina which I thought added a nice taste to them.
By healthy&tasty
florence,al
on July 29, 2012
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Very good recipe that you can customize to your liking. They were a little bland so next time i think i will add some hot sauce. Also skipped the turkey bacon and used Canadian bacon (had this on hand. I would recommend chopping up the spinach before putting it into the skillet to wilt. I also used some left over roasted baby Bella mushrooms(salt&pepper and 2 tbsp olive oil tossed with sliced mushrooms and roasted at 425 for about 10-12 minutes or till brown. and used finely chopped white onion (had this on hand. I used a ice cream scoop to put the egg mixture evenly in the muffin tin. It was a very quick recipe the way i did it.
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