Appetizer Spinach and Bacon Quiches
- 4 slices bacon
- 1/2 small onion, diced
- 1 (10 oz.) package frozen chopped spinach, thawed, drained and squeezed dry
- 1/2 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- pinch salt
- 1 (15 oz.) container whole milk ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 3 eggs, lightly beaten
2. Cook bacon in large skillet over medium-high heat until crisp. Drain on paper towels. Let bacon cool, crumble.
3. In same skillet, cook and stir onion in remaining bacon fat for 5 minutes or until tender. Add spinach, pepper, nutmeg and salt. Cook and stir over medium heat for about 3 minutes or until liquid is gone. Remove from heat. Stir in bacon; cool.
4. Combine cheeses in large bowl. Add eggs; stir until well blended. Add cooled spinach mixture; mix well.
5. Divide mixture into mini muffin pan. Bake 20 minutes or until filling is slightly browned on top. Let stand for 10 minutes on cooling rack. Run a knife around the edges to release the mini quiches. Serve hot or refrigerate and serve cold.
2 comments:
Checking to see if the comments are working, but the quiche looks good!
This is what I get for blog surfing at 1:30 in the morning. YUM!!!! Now I want to eat something... dang it. ;) :D
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