Individual Quiches

These spinach and bacon quiches are great appetizers, especially because they do not require a fork. When using mini muffin pans, this recipe will make 50 quiches, but if you use a regular sized muffin pan, it will make 12 quiches.

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

1. Pre-heat oven to 350. Spray mini muffin pan.
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.