Mini Bacon Mushroom Spinach Quiches

You can get creative with the filling. Aim for 3 cups of filling, and cook veggies and meat before baking. You can freeze extras. To reheat from refrigerator, microwave 1 quiche for ~30 seconds. Makes 12 mini quiches.

Ingredients:

Crust
- 1 1/4 cup flour
- 1/2 cup quick oats
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 3/8 cup vegetable oil
- 3 tablespoons milk

Filling
- 2 strips bacon
- 1/2 cup diced onion
- 2 cups diced mushrooms
- 5 oz fresh spinach
- 4 eggs
- 1/4 cup milk
- 1 cup shredded cheddar cheese
- 1/4 cup shredded Parmesan cheese
- 1/4 teaspoon garlic powder
- salt and pepper to taste

Directions:

- Preheat oven to 400.
- Combine dry ingredients of crust. Dump in oil and milk. Stir to combine, until you have a crumb mixture of uniform consistency. Divide into muffin tin. Press into sides and bottoms. Bake for 10 min.
- Slice bacon into little strips. Fry to taste. Add onion, fry at medium heat until translucent and browning. Add mushrooms, fry until cooked through. Add spinach, cook until wilted.
- Beat eggs in medium size mixing bowl. Add cheese, milk and spices. Stir in veggies. Divide into muffin tins - about 1/4 cup per shell.
- Bake for 13-16 minutes, until set. Serve hot.