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Yield: 12 servings
1lb bacon, diced
2 tablespoons aroma free coconut oil
2 cups brown mushrooms, coarsely chopped
1 small shallot, thinly sliced
sea salt and freshly ground black pepper
2 cups baby spinach, diced
12 large eggs
1 cup feta, crumbled
Preheat the oven to 375 degrees F. Lightly coat a 12-cup nonstick muffin pan with aroma free coconut oil.
2. Cut and cook bacon until crisp, about 8 minutes.
3. In the same skillet, heat a bit more oil. Add the mushrooms, shallot, and season to taste with salt and pepper. Cook until shallots are soft and the mushrooms are dry and lightly browned, about 10 minutes. Remove from the heat and stir in the baby spinach until the spinach is just wilted, but still bright green, 2 minutes. Set aside to cool slightly.
4. Meanwhile, whisk the eggs. Stir in the bacon, mushroom and spinach. Divide the egg mixture evenly between the muffin tins, filling them about halfway. Top evenly with the feta.
5. Bake until the quiches are well risen, golden brown and set, 20 to 25 minutes. Cool in the pan 5 minutes and then transfer to a wire rack. Serve warm or at room temperature.
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