Mini Spinach, Mushroom and Fontina Quiche (#1027)

Appetizers Any American Brunch Lunch Snack Appetizer Side Dairy Oils Protein Vegetables Diabetic Low Calorie Low Fat Vegetarian Healthy Dairy Eggs Bake Fry Not Spicy
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  • 6 strips Turkey Bacon 3 ounces
  • 1 Tbsp Olive Oil or butter
  • 10 oz Mushrooms white or cremini, coarsely chopped
  • 1 small Shallots thinly sliced
  • 1 Salt to taste
  • 1 Black Pepper to taste
  • 2 cups Baby Spinach
  • 1 pinch Nutmeg freshly grated
  • 4 large Eggs
  • 4 large Egg Whites
  • 1/4 cup Skim Milk
  • 1 1/2 oz Fontina Cheese grated, 1/3 cup, or cheddar cheese
  • 1 Mixed Salad Greens for serving, optional


  1. Preheat the oven to 375° f (190° c).
  2. Evenly coat a standard muffin pan (12 cups) with cooking spray or grease with butter
  3. Coat a large nonstick skillet with cooking spray and place over medium heat.
  4. Add the turkey bacon and cook, turning constantly until crisp, 7 to 9 minutes.
  5. Transfer to a cutting board and crumble or coarsely chop.
  6. In the same skillet, heat the oil.
  7. Stir in the mushrooms, shallot, and season with salt and pepper.
  8. Sauté until shallots are soft and the mushrooms are dry and lightly browned, 9 to 12 minutes.
  9. 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.
  10. Set aside to cool for a few minutes.
  11. Meanwhile, whisk together the eggs, egg whites, milk, and salt and pepper until well blended.
  12. Stir in the cheese.
  13. Divide the egg mixture evenly among the muffin cups, filling them about halfway.
  14. Top evenly with the mushroom and spinach mixture and the crumbled bacon.
  15. Bake until the quiches are well risen, golden brown and set, about 25 minutes.
  16. Let cool in the pan for about 10 minutes and then transfer to a wire rack.
  17. Serve warm or at room temperature with mixed greens if desired.
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