Crustless Smoked Bacon and Spinach Quiche

• Thick-cut Smoked Bacon

  4 slices
• Fresh Spinach

  5 oz
• Large Eggs

  3 eggs
• Whole Milk

  0.5 cup
• Gruyere Cheese, shredded

  0.3 cup
• Small Onion, finely chopped

  0.5 onion
• Olive Oil

  1 tbsp
• Salt

  0.3 tsp
• Black Pepper

  0.1 tsp
• Ground Nutmeg

  0.1 tsp

All Steps

1. 1

   Preheat oven to 375°F (190°C). Lightly grease two individual ramekins or a small 6-inch oven-safe dish.

2. 2

   Cook bacon in a skillet over medium heat until crispy. Remove bacon, drain on paper towels, and crumble once cool. Discard most of the bacon fat from the skillet, leaving about 1 tablespoon.

3. 3

   Add the finely chopped onion to the skillet and sauté until softened, about 3-4 minutes. Add the fresh spinach and cook until completely wilted, about 2-3 minutes. Squeeze out any excess moisture from the spinach mixture.

4. 4

   In a medium bowl, whisk together the large eggs, whole milk, salt, black pepper, and ground nutmeg until well combined.

5. 5

   Stir the crumbled bacon, cooked onion and spinach mixture, and shredded Gruyere cheese into the egg mixture.

6. 6

   Divide the mixture evenly between the prepared ramekins or pour into the small oven-safe dish.

7. 7

   Bake for 25-30 minutes, or until the quiche is set and the top is lightly golden brown. A knife inserted into the center should come out clean.

8. 8

   Let the quiche cool for 5 minutes before serving directly from the ramekins or slicing if using a dish.