KANSAS CITY, Mo. - Ingredients
6 strips (3 ounces) bacon
1 Tablespoon olive oil
10 ounces mushrooms, coarsely chopped
1 small shallot, thinly sliced
Kosher salt and freshly ground black pepper
2 cups baby spinach
4 large eggs
4 large egg whites
¼-cup skim milk
1/3-cup (1 1/2 ounces) grated Fontina cheese
Mixed greens for serving
Preheat oven to 375 degrees.
In a large skillet over medium heat, add the bacon and cook turning frequently until crisp, about 8 minutes. Transfer to a cutting board and coarsely chop.
In the same skillet, heat the oil. Add the mushrooms and shallots. 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 heat and stir in the baby spinach. Cook the spinach until just wilted, but still bright green, about 2 minutes. Set aside to cool slightly.
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 the chopped bacon.
Bake until the quiches set and are golden brown about 20 to 25 minutes. Cool in the pan 5 minutes and then transfer to a wire rack. Serve warm or at room temperature with the mixed greens.