|SPINACH QUICHE CUPS|
Cook bacon in a skillet over medium-high heat until crisp. Drain, let cool and crumble, set aside.|
In the same skillet with residual bacon grease, cook and stir onion for 5 minutes until tender. Add spinach, pepper, nutmeg, and salt. Cook and stir over medium heat for about 3 minutes or until liquid evaporates. Remove from heat, stir in bacon, let cool.
Combine ricotta, mozzarella and parmesan cheeses in a large bowl. Add beaten eggs, stir until well blended. Add cooled spinach mixture and mix well.
Spoon mixture evenly into 10 greased or non-stick muffin cups.
Bake at 350 degrees for 40 minutes or until set. Allow to stand for 10 minutes before serving.