These 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.
- 6 strips (3 ounces) turkey bacon
- 1 tablespoon olive oil
- 10 ounces white mushrooms, coarsely
- 1 small shallot, thinly sliced
- Kosher salt and freshly ground black pepper
- 2 cups baby spinach
- Pinch freshly grated nutmeg
- 4 large eggs
- 4 egg large whites
- 1/4 cup skim milk
- 1/3 cup (1 1/2 ounces) grated Fontina cheese
- Mixed greens for serving
1. Preheat the oven to 375 degrees F. Lightly coat a 12-cup nonstick muffin pan with nonstick
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.
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.
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.
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.
Copyright 2010 Television Food Network, G.P. All rights reserved
Nutritional analysis per serving (2 mini quiche)
serving size 2; 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