The hearty flavor of an autumn quiche, coupled with the crunch of Croccantini, makes for a winning combination.

6 strips (3oz) bacon or turkey bacon, cooked and coarsely chopped

1 Tbsp extra virgin olive oil

10oz white mushrooms, coarsely chopped

1 small shallot, thinly sliced

Sea salt and freshly cracked black pepper

2 cups baby spinach

Pinch freshly grated nutmeg

4 large eggs

Egg whites from 4 large eggs

1/4 cup skim milk

1/3 cup (1 1/2oz) fontina cheese, grated

Mixed greens for serving, if desired

  1. Preheat oven to 375F.  Lightly coat a 12-cup nonstick muffin pan with nonstick cooking spray.
  2. Heat extra virgin olive oil in a large skillet, and cook mushrooms and shallot until shallot is soft and mushrooms are browned, about 10 minutes.  Season with salt and pepper to taste.  Remove skillet from heat, and stir in spinach and nutmeg until spinach is wilted, but still bright green, about 2 minutes.  Set aside to let cool.
  3. While mushrooms mixture is cooling, whisk eggs, egg whites, milk, and salt and pepper until well combined.  Stir in cheese, and divide mixture evenly between muffin tins, filling them halfway.  Add mushroom mixture and bacon to muffin tins, and bake until well-risen and golden brown, about 20-25 minutes.
  4. Let cool for approximately 5 minutes, then serve on Croccantini either warm or at room temperature.
Original recipe found at foodnetwork.com
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