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1.
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Preheat the oven to 375 degrees F. Lightly coat a 12-cup nonstick muffin pan with nonstick cooking spray.
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2.
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Mist a large nonstick skillet with more nonstick cooking spray and put over medium heat.
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Add the turkey bacon and cook turning frequently until crisp, about 8 minutes.
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Transfer to a cutting board and coarsely chop.
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3.
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In the same skillet, heat the oil.
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Add the mushrooms, shallot, and season to taste with salt and pepper.
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Cook until shallots are soft and the mushrooms are dry and lightly browned, about 10 minutes.
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Remove from the heat and stir in the baby spinach and nutmeg until the spinach is just wilted, but still bright green, 2 minutes.
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Set aside to cool slightly.
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4.
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Meanwhile, whisk the eggs, egg whites, milk, and salt and pepper until well combined.
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Stir in the cheese.
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Divide the egg mixture evenly between the muffin tins, filling them about halfway.
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Top evenly with the mushroom and spinach mixture and then the chopped bacon.
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5.
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Bake until the quiches are well risen, golden brown and set, 20 to 25 minutes.
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Cool in the pan 5 minutes and then transfer to a wire rack.
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Serve warm or at room temperature with greens.
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Nutritional analysis per serving (2 mini quiche)
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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
