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Heat oven to 375°F. Bring a large pot of lightly salted water to a boil. Add broccoli, cook 3 minutes; drain. Roughly chop and cool slightly. Set aside.
Meanwhile, heat a skillet over medium heat. Cook bacon until slightly crispy, 8 to 10 minutes. Dice and set aside to cool. Whisk eggs, egg whites and milk. Stir in cheese, salt, pepper, broccoli and bacon.
Coat a 12-cup nonstick muffin tin with cooking spray. Ladle mixture among cups. Bake for 20 to 25 minutes, until cooked through.
Cool slightly. Remove quiches with a small offset spatula. Serve immediately or wrap individually with plastic and refrigerate.