Individual Spinach and Bacon Quiches
1 teaspoon oil
1/2 small onion
1 package (10 ounces) frozen chopped spinach, thawed, drained and squeezed dry
1/2 teaspoon black pepper
1/8 teaspoon ground nutmeg
3 slices BUTTERBALL® Turkey Bacon, cooked and chopped
1 container (15 ounces) whole-milk ricotta cheese
2 cups (8 ounces) shredded mozzarella cheese
1 cup grated Parmesan cheese
3 eggs, lightly beaten
- 1.Preheat oven to 350°F. Coat 12 standard (2½-inch) muffin pan cups with nonstick cooking spray.
- 2.Heat oil in large skillet over medium-high heat. Add onion; cook and stir 5 minutes or until tender. Add spinach, pepper, nutmeg and salt; cook and stir over medium heat 3 minutes or until liquid is evaporated. Remove from heat. Stir in turkey bacon; cool.
- 3.Combine ricotta, mozzarella and Parmesan cheeses in large bowl. Add eggs; stir until well blended. Add cooled spinach mixture; mix well. Spoon evenly into prepared muffin cups.
- 4.Bake 40 minutes or until set. Let stand 10 minutes. Run thin knife around edges to remove from pan. Serve immediately.