Cook bacon in a skillet until crisp. Drain bacon on paper towel and crumble into small pieces. Set aside.

In a large skillet, heat olive oil over medium heat. Add shallots and saute until they begin to soften and become translucent. Add spinach to the skillet and gently toss to coat spinach in oil and shallot mixture. Continue to stir and flip spinach until it is wilted. If spinach is sticking to the pan, add a couple of tablespoons of water to the bottom of the pan while stirring the spinach. Season with salt and pepper. Remove from heat.

Preheat oven to 350°F. Generously grease (I used non stick cooking spray) a mini muffin tin and set aside.

In a large bowl (with a spout if possible) whisk together eggs, milk, salt and pepper.

Divide parmesan cheese among the bottom of the greased mini muffin tins. Top each muffin cup with a small amount of the spinach and shallot mixture, dividing it evenly among all 24 cups.

Carefully pour egg mixture over the spinach mixture, filling up each muffin cup about 3/4 of the way full. Top each quiche with a few pieces of crumbled bacon.

Bake the mini quiches for about 12-13 minutes or until the quiches are puffed and cooked through.

Serve quiches warm or at room temp.

Enjoy!