Mini Spinach Mushroom Quiche

This recipe is one that my wife found.  These veggie-filled quiches are ideal for brunch.  If you have leftovers, save them for a fast weekday breakfast.

Ingredients:

• 2 tsp. extra-virgin olive oil
• 4 ounces lean ham, diced
• 2 cups mushrooms, diced
• 1/2 cup onion, diced
• 1/2 cup red bell pepper, diced
• 2 gloves garlic, minced
• 1/4 tsp. sea salt, plus a pinch
• 4 cups baby spinach
• 5 large eggs
• 3 large egg whites
• 1/4 cup 2% milk
• Pinch of ground red pepper
• 4 ounces shredded part-skim mozzarella cheese

Directions:

• Heat oven to 375 F.
• Coat a 12 cup muffin tin with a cooking spray.
• In a medium skillet over medium heat, warm the oil.
• Add the ham and cook for 2 minutes.
• Add the mushrooms, onion, bell pepper, garlic, and a pinch of salt, and cook, stirring, for 5 minutes.
• Fold in the Spinach and cook for three minutes.
• Set aside to cool slightly.
• In a medium bowl, whisk together the eggs, egg whites, milk, ground red pepper, and salt.
• Divide the vegetable mixture among the cups.
• Pour the egg mixture over the vegetables until it is 1/4" below the rim of each cup.
• Sprinkle the cheese over the top of each cup and bake for 25 minutes.