Spinach Quiche

This has been my favorite low-carb recipe so far. It is rich and hearty and has so much flavor in it. Even my kids devour this. If you're not low-carbing you can switch the cream out for milk. Use any cheese you'd like, mozzarella would reduce the fat content if that's a concern for you. Pepper Jack would spice it up if you like a little heat.

Crustless Spinach Quiche

4 strips bacon
1/2 Cup green onion, chopped
6 1/2 Ounce-weights frozen chopped spinach
4 large eggs
1 Cup heavy cream
1 Cup cheddar cheese, shredded
1/4 Teaspoon salt
1/8 Teaspoon ground nutmeg
1/4 Teaspoon ground pepper
sprinkle of parmesan

Directions

Preheat oven to 350°F (175°C). Lightly grease a 9 inch pie pan.
Heat a large skillet over medium-high heat. Add bacon and cook until desired crispiness. Remove from pan and set aside. Add onions to hot pan and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated. Coarsely chop bacon.
In a large bowl, combine eggs, cream, cheese, bacon, salt, nutmeg and pepper. Add spinach mixture and stir to blend. Pour into prepared pie pan. Sprinkle with parmesan cheese if desired.
Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving. The serving size in the recipe is 1/4 of the quiche, but my kids usually share that serving between all three of them. This is really good the next day too.

Let me know if you try it, and what you think.