Active Time: 20 minutes • Total Time: 45 minutes • Serves: 12
Schnucks nonstick cooking spray
6 slices Schnucks hardwood smoked bacon, cut crosswise into 1/4-inch pieces
1 package (8 ounces) Schnucks white mushrooms, thinly sliced
1 red bell pepper, chopped (about 1 cup)
1 small red onion, cut in half and thinly sliced (about 3/4 cup)
1/2 teaspoon salt
2 cups loosely packed chopped baby spinach leaves
6 Schnucks large eggs
1 cup Schnucks whipping cream
1/4 teaspoon ground black pepper
3 cup Schnucks finely shredded sharp Cheddar cheese
1. Preheat oven to 350°F. Spray 12 standard muffin-pan cups with nonstick cooking spray. In nonstick 12-inch skillet, cook bacon over medium heat 6 to 8 minutes or until crisp, stirring occasionally. With slotted spoon, transfer bacon to small bowl. To bacon fat in skillet, add mushrooms, bell pepper, onion and salt; cook 4 to 6 minutes or until vegetables are tender, stirring occasionally. Remove skillet from heat; stir in spinach and bacon.
2. In medium bowl, with whisk, beat eggs, cream and pepper. Evenly divide vegetable mixture between muffin-pan cups; sprinkle cheese evenly over vegetable mixture. Pour egg mixture evenly over cheese.
3. Bake quiches 20 to 25 minutes or until tops are lightly browned and internal temperature reaches 145°F. Cool in pan 5 minutes, then, with fork, lift quiches from pan and place on platter. Serve warm or at room temperature.
Each quiche: about 211 calories, 19 g total fat (9 g saturated), 146 mg cholesterol, 260 mg sodium, 4 g carbohydrate, 1 g fiber, 6 g protein