CRUSTLESS INDIVIDUAL SPINACH AND BACON QUICHES

3 strips bacon
1/2 small onion, diced
1 (9 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1/2 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
Pinch salt
1 (15 ounces) container whole milk ricotta cheese
2 cups (8 ounces) shredded mozzarella cheese
1 cup (4 ounces) grated Parmesan cheese
3 eggs, beaten slightly

Preheat oven to 350 degrees F. Spray muffin pan with nonstick cooking spray.

Cook bacon in large skillet over medium-high heat until crisp. Drain, cool and crumble.

In same skillet, cook and stir onion in remaining bacon fat 5 minutes or until tender.

Add spinach, pepper, nutmeg and salt. Cook and stir over medium heat about 3 minutes or until liquid evaporates. Return bacon to skillet and remove from heat; set aside to cool.

Combine ricotta, mozzarella and Parmesan cheese in large bowl; mix in eggs. Add cooled spinach mixture and combine well. Divide mixture evenly to fill 10 muffin cups.

Bake 40 minutes or until filling is set. Let stand 10 minutes. Run thin knife around edges to release. Serve hot or refrigerate and serve cold.

Makes 10 servings

Per serving: 216 cal, 17g pro, 4g carbs, 1g fiber, 15g fat, 9g sat fat, 105mg chol, 405mg sod

From: Recipelink.com
Source: Recipe booklet: Favorite Brand Name Recipes All-New Low-Carb Lifestyle, Vol. 1 No. 1, May/June 2004