Crustless Mini Quiche Lorraine

Ingredients

• nonstick cooking spray
• (6 ounce) bagfresh spinach, finely chopped
• (14 ounce) packagecooked bacon, chopped
• tablespoon sdried chives
• ounce sSwiss cheese, shredded
• large eggs
• cup heavy cream
• teaspoon ssalt-free seasoning blend
• teaspoon onion powder
• 1/2 teaspoon garlic powder
• freshly ground black pepper to taste

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 12 cup standard muffin tin with nonstick spray.
2. Spray a skillet with nonstick spray. Saute spinach over medium low heat just until wilted, about 3 minutes. Remove from heat.
3. Divide bacon among the muffin cups. Squeeze moisture out of the spinach and place on top of bacon. Sprinkle with chives, then top with equal portions of Swiss cheese.
4. Blend eggs, cream, seasoning blend, onion powder, garlic powder, and pepper in a mixing bowl. Pour mixture slowly into each cup, stopping just before it reaches the top.
5. Bake in the preheated oven until a knife inserted in the center comes out clean, about 25 minutes. Remove from the oven and let rest for 5 minutes before serving; it's normal for puffy quiche to settle and flatten.

Tips

Leftovers can be refrigerated. Reheat in microwave, 30 seconds to 1 minute, depending on your microwave. Please note that substitutions may change the taste, texture, and carb content of the dish, so be sure to make adjustments if you use half-and-half instead of heavy cream, etc. I've used turkey bacon with good results, but regular bacon is best for a LCHF diet.