1 large chicken breast (or two small ones) cooked and shredded
1 tablespoon olive oil
10 ounces bella mushrooms – chopped
1 small shallot, thinly sliced
Kosher salt and freshly ground black pepper
2 cups baby spinach
Pinch freshly grated nutmeg
4 large eggs
4 egg whites from large eggs
1/4 cup almond milk or soy milk
1/3 cup (1 1/2 ounces) grated Fontina cheese
Preheat the oven to 375 degrees F. Lightly coat a 12-cup nonstick muffin pan with nonstick cooking spray.
Mist a large nonstick skillet with more nonstick cooking spray and put over medium heat. Add the shredded chicken (should be in small bits) and cook turning frequently until crisp, about 8 minutes.
In the same skillet, heat the oil. Add the mushrooms, shallot, and season to taste with salt and pepper. Cook until shallots are soft and the mushrooms are lightly browned, about 10 minutes. Remove from the heat and stir in the baby spinach and nutmeg until the spinach is just wilted, but still bright green, 2 minutes. Set aside to cool slightly.
4. Meanwhile, whisk the eggs, egg whites, milk, and salt and pepper until well combined. Stir in the cheese. Divide the egg mixture evenly between the muffin tins, filling them about halfway. (They will rise) Top evenly with the mushroom and spinach mixture and then the shredded browned chicken.
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. Goes great with a green salad or soup.