This quiche is made with spinach, bacon and a cheese blend. It's crustless so it's easy to eat and lighter. It's perfect for a quick breakfast or lunch.
Preheat oven to 350º F. Prepare an oven dish by spraying with cooking oil.
In a large skillet, fry bacon until crispy, then remove with slotted spoon to a paper towel covered surface.
Leave bacon drippings in skillet over medium heat, add the onion and cook until softened.
Add to the skillet, the spinach, black pepper, and nutmeg and cook, stirring, until moisture cooks away.
Remove from heat and add bacon to skillet, stirring to combine; set aside and allow to cool.
In a large bowl, put the ricotta, Italian cheese, Parmesan, and the eggs, and stir until combined well.
Make sure the spinach is cooled, then spoon the mixture into the bowl with the cheese and stir together.
Fill the prepared oven dish about 2/3 to 3/4 full. Bake in preheated oven until solid, slightly browned and pulling away from the edges, 30-40 minutes.
Remove and let sit at room temperature for about 5 minutes, then tip out onto a cooling rack. If they don't come right out, just take a thin knife and slide it around the cup to release the quiche.
Serve warm or room temperature.
The spinach should be thawed, drained and all water squeezed out.
To make mini-quiches for a party
Prepare mini muffin tins by spraying with cooking oil. Be sure to spray the tops of the pans, too.
Fill the muffin cups with this mixture about 2/3 to 3/4 full. You'll have about 3 dozen mini quiches depending on how full you fill the cups.
Bake in preheated oven until solid and pulling away from the edges, 25-30 minutes.