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