Turkey, mushroom and spinach quiche

Ingredients:

• 6 strips (90 g) turkey bacon
• 1 tbsp. l. olive oil
• 300 g of champignons, coarsely chopped
• 1 shallot, thinly sliced
• 2 cups baby spinach
• A pinch of freshly grated nutmeg
• 4 large eggs
• Protein of 4 large eggs
• 1/4 cup skim milk
• 1/3 tbsp. (45 g) grated fontina cheese
• Greens for serving

Preparation:

1. Preheat oven to 375°F (190°C). Lightly spray a 12-cup nonstick muffin tin with cooking spray.
2. Spray a large nonstick skillet with cooking spray and place 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. Heat the olive oil in the same skillet. Add the mushrooms and shallots, and season with salt and pepper to taste. Cook until the shallots are soft and the mushrooms are dry and lightly browned, about 10 minutes. Remove from the heat and add the spinach and nutmeg. Stir until the spinach is wilted but still bright green, 2 minutes. Cool slightly.
4. Meanwhile, whisk the eggs, egg whites, milk, salt, and pepper. Add the cheese and mix well. Divide the egg mixture evenly among the muffin tins, filling them about halfway. Top evenly with the mushroom and spinach mixture, then top with the chopped bacon.
5. Bake until risen, golden brown, and set, 20-25 minutes. Cool in the pan for 5 minutes, then turn out onto a wire rack. Serve warm or at room temperature with herbs.
   
   Note
   
   These mini quiches are baked individually without a crust, making it easier to control portion sizes. Plus, the combination of half egg whites and half whole eggs, whisked with skim milk and topped with turkey bacon, significantly reduces the calorie content of this delicious breakfast.