Individual Bacon Spinach Mushroom Quiche

The following steps can be done the day before to cut down on prep time on the morning of:

Allow frozen spinach to thaw. Drain and squeeze excess water out of the spinach. Set aside half of the spinach or put in the fridge if prepping ahead of time.

Fry up 5 pieces of bacon in medium skillet until crispy. Remove bacon and most of the grease, leaving about 2 Tablespoons of grease in the skillet. Allow bacon to cool and then crumble into bits. Put in fridge if prepping ahead of time.

Saute mushrooms and onions in remaining bacon grease until tender, about 8 minutes. Add garlic and saute for another minute. Remove mushroom/onion mixture from skillet and let cool. Put in fridge if prepping ahead of time.

On the morning of, preheat oven to 350F.

Crack 4 eggs into mixing bowl and beat until pale yellow. Add 1 cup of milk, salt, pepper and nutmeg (if using) and whisk to combine.

Open packages of crescent roll dough and cut into 6 equal pieces. Line each ungreased jumbo muffin tin with a piece of dough.*

Divide spinach, bacon crumbles, mushroom/onion mixture, and both cheeses between the 6 muffin tins. Pour egg/milk mixture over the top of the filling making sure not to over fill the tins.

Bake at 350 F for 20 minutes or until filling has set and is no longer jiggly. You may have to cover the quiches with aluminum foil to make sure the crusts don’t burn.

Allow quiches to cool for 5 minutes before removing from pan. Serve with fresh fruit or some coffee cake for a great start to the morning.

*You will have extra dough left over – just make a big crescent roll for yourself as a reward for being an awesome hostess!