PROMERSBERGER FAMILY RECIPES
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SPINACH QUICHE CUPS

3 slices bacon 1/2 small onion, diced 10 oz spinach, chopped 1/2 tsp pepper 1/8 tsp nutmeg 1 pinch salt 15 oz ricotta cheese 2 cups (8oz) shredded mozzarella cheese 1 cup (4oz) grated parmesan cheese 3 eggs, beaten

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.