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Spinach mushroom quiche cups recipe

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Spinach mushroom quiche cups recipe
Ingredients
  • Cooking spray
  • 6 strips (3 ounces) poultry bacon
  • 1 tablespoon essential olive oil
  • 10 ounces white-colored mushrooms, coarsely chopped
  • 1 small shallot, thinly sliced
  • Kosher salt and freshly ground pepper
  • 2 cups baby green 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 vegetables for serving
Directions

1. Preheat the oven to 375 levels F. Gently coat a 12-cup nonstick muffin pan with nonstick cooking spray.

2. Mist a sizable nonstick skillet with increased nonstick cooking spray and set over medium heat. Add some poultry bacon and prepare turning frequently until crisp. 8 minutes. Transfer to some cutting board and coarsely chop.

3. Within the same skillet, heat the oil. Add some mushrooms, shallot, and season to taste with pepper and salt. Prepare until shallots are soft and also the mushrooms are dry and gently browned, about ten minutes. Remove in the heat and stir within the baby green spinach and nutmeg before the green spinach is simply wilted, but nonetheless vibrant eco-friendly, 2 minutes. Put aside to awesome slightly.

4. Meanwhile, whisk the eggs. egg-whites, milk, and pepper and salt until well combined. Stir within the cheese. Divide the egg mixture evenly between your muffin tins. filling them about midway. Top evenly using the mushroom and green spinach mixture and so the chopped bacon.

5. Bake before the quiches are very well risen, golden brown and hang, 20 to 25 minutes. Awesome within the pan a few minutes after which transfer to some wire rack. Serve warm or at 70 degrees with vegetables.

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Dietary analysis per serving (2 small quiche )

Calories 180 Total Fat 11.5g (Sitting Fat 4g, Mono Fat 5g, Poly Fat 2g) Protein 14g Carb 6g Fiber 1g Cholesterol 162mg Sodium 538mg

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