Mini Spinach and Mushroom Quiche

Prep Time
15 min
Cook Time
40 min
6 servings

Flavour-packed mini crustless quiches that are perfect for your brunch spread.



Cooking spray
strip (3 oz) turkey bacon
tbsp olive oil
ounce white mushrooms, coarsely chopped
small shallot, thinly sliced
Kosher salt and freshly ground black pepper
cups baby spinach
Pinch freshly grated nutmeg
large eggs
large egg whites
cup skim milk
cup (1 1/2 oz) grated Fontina cheese
Mixed greens for serving



Cook’s NoteThese 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.

Step 1

Preheat the oven to 375ºF. Lightly coat a 12-cup nonstick muffin pan with nonstick cooking spray.

Step 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.

Step 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.

Step 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.

Step 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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