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The following steps can be done the day before to cut down on prep time on the morning of:
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Allow frozen spinach to thaw. Drain and squeeze excess water out of the spinach. Set aside half of the spinach or put in the fridge if prepping ahead of time.
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Fry up 5 pieces of bacon in medium skillet until crispy. Remove bacon and most of the grease, leaving about 2 Tablespoons of grease in the skillet. Allow bacon to cool and then crumble into bits. Put in fridge if prepping ahead of time.
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Saute mushrooms and onions in remaining bacon grease until tender, about 8 minutes. Add garlic and saute for another minute. Remove mushroom/onion mixture from skillet and let cool. Put in fridge if prepping ahead of time.
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On the morning of, preheat oven to 350F.
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Crack 4 eggs into mixing bowl and beat until pale yellow. Add 1 cup of milk, salt, pepper and nutmeg (if using) and whisk to combine.
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Open packages of crescent roll dough and cut into 6 equal pieces. Line each ungreased jumbo muffin tin with a piece of dough.*
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Divide spinach, bacon crumbles, mushroom/onion mixture, and both cheeses between the 6 muffin tins. Pour egg/milk mixture over the top of the filling making sure not to over fill the tins.
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Bake at 350 F for 20 minutes or until filling has set and is no longer jiggly. You may have to cover the quiches with aluminum foil to make sure the crusts don't burn.
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Allow quiches to cool for 5 minutes before removing from pan. Serve with fresh fruit or some coffee cake for a great start to the morning.
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*You will have extra dough left over - just make a big crescent roll for yourself as a reward for being an awesome hostess!
