Mini Spinach, Bacon, Cheese Quiches |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 16 |
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A delicious, crust-free mini quiche perfect to use when you have a little leftover bacon and fresh spinach. Choose good quality cheeses freshly grated (I used Beecher's Marco Polo in place of mozzarella and Parmesano-Reggiano) and these will be even better. Prep time is if you are using leftover bacon. Ingredients:
3 slices bacon, crisply cooked and crumbled |
1 tablespoon bacon grease or 1 tablespoon olive oil |
1/4 cup onion, diced |
5 ounces fresh spinach, chopped |
1/8 teaspoon salt |
1/2 teaspoon pepper |
1/8 teaspoon nutmeg |
15 ounces ricotta cheese |
8 ounces mozzarella cheese, shredded |
1 cup parmesan cheese, grated |
3 eggs |
Directions:
1. In a skillet over medium heat cook the onions in bacon grease OR olive oil until tender.
2. Add spinach and seasonings and stir. Turn heat up to medium high to cook off spinach moisture. This will take only a couple of minutes; you want spinach just wilted and still bright green.
3. Remove from heat and stir in bacon. Allow to cool for at least 10 minutes.
4. Combine cheeses in a large bowl.
5. Add eggs and stir until well blended.
6. Add cooled spinach mixture. Stir to combine.
7. Divide mixture evenly among 10 lightly greased muffin cups. Fill other two empty cups 1/2 full of water (to allow for even cooking).
8. Bake at 350 for 40 minutes until filling is set.
9. Let stand for 10 minutes, then run a thin knife around edges to release.
10. Serve warm.
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