Spinach and Mushroom stuffed Quiche

My dad used to say, “real men don’t eat quiche” and I always got the biggest kick out of it. Well dad, I dare you not to love these babies! 

First thing you will want to do is cook six pieces of bacon (I used turkey bacon) in a pan with a little olive oil until lightly browned. Set aside and let cool. 

Next, chop about two cups of mushrooms (I used baby Bella) with one small onion and cook in the same skillet as the bacon win a little more olive oil. 

After about 3-5 minutes or mushrooms are soft add 2 cups of spinach and turn off heat. Mix in the spinach until wilted. 

In a separate bowl whisk together 4 large eggs and 4 egg whites. 

Next, shred 1/2 cup of fontina cheese into the eggs. Add salt and pepper. 

Ladle the egg and cheese mixture into a muffin tin sprayed with non stick cooking spray. Fill about half way. 

Next, add a bit of the spinach and mushroom mixture to each. 

Cut the bacon and add a few pieces right on top. 

Bake at 350 for about 20 minutes. 

Watch for them to rise and be slightly brown on top. 

I topped mine with some fresh tomato and chives!