One-bite quiche (lactose free)

Ingredients

• 3 pcs Eggs
• 3 pcs Egg whites
• 6 pcs Turkey bacon
• 130 g Champignons
• 1 pcs Shallot, thinly sliced
• 250 g Baby spinach
• 6 tbsp Milk, low fat, lactose free
• 60 g Fontina, grated
• 1 pinch Nutmeg, freshly grated
• 1 pinch Salt
• 1 pinch Black pepper, ground

Method

1. Preheat oven to 180°C.
2. Lightly spray an 8-cupcake pan with non-stick cooking spray.
3. Spray a non-stick pan with more cooking spray and place over medium heat. Cook the bacon, turning frequently so it doesn’t burn, until nice and crispy for about 8 minutes. Turn off the heat, allow the bacon to cool, then chop it up in a cutting board.
4. Place the same pan over medium heat then add the mushrooms, shallots, salt, and pepper. Turn occasionally and cook until the mushrooms turn light brown and the shallots become soft for about 10 minutes. Turn off the heat then stir in the nutmeg and baby spinach, until the spinach just begins to wilt, for about 2 minutes. Set aside and allow to cool.
5. In a medium bowl, whisk the milk, eggs, egg whites, salt, and pepper until smooth and well-blended. Whisk in the cheese and pour the egg mixture evenly in the cupcakes, about halfway. Top with the vegetable mixture and the bacon.
6. Bake for about 20 minutes until the quiches set, turn golden brown, and are well-risen. Cool for 5 minutes before transferring them onto a wire rack.
7. Serve warm.