Mini Crustless Spinach Quiches

1 box (10 oz) frozen chopped spinach, thawed, drained, and water squeezed out
3 strips bacon, diced
1 cup finely diced onion
1/4 tsp black pepper
1/8 tsp ground nutmeg
1 container (15 oz) ricotta cheese
2 cups shredded Italian blend cheese
3/4 cup freshly grated Parmesan cheese
3 eggs, beaten

Preheat oven to 350 degrees. Prepare mini muffin tins by spraying with cooking oil.  Be sure to spray the tops of the pans, too.
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 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 for 25 to 30 minutes or until solid and slightly browned and pulling away from the edges.
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.
Makes about 3 dozen mini quiches.