1 (6 oz.) package spinach, finely chopped
1/2 cup onions, finely chopped
1/2 cup bacon, cooked crisp and crumbled
1 cup skim milk, or half & half, fat free
1/2 teaspoon salt
1/8 teaspoon black pepper, ground
2 pie crusts
1/2 cup Swiss cheese
Preheat oven to 350º. Spray large nonstick skillet with cooking spray. Add baby spinach and onion; cook and stir over medium heat until spinach is wilted. Cool and drain well. Stir in bacon – set aside. Combine eggs, half-and-half, salt, pepper, and nutmeg in medium bowl.
Roll each pie crust on lightly floured surface to 13 inch circle. Cut each pie crust into 24 circles using a 2 inch biscuit cutter. Coat 48 mini-muffin cups with cooking spray. Place pie crust into cups. Add approximately 1 heaping tsp. of the spinach mixture. Top with 2 tsp of egg mixture.
Bake 18-22 minutes or until puffed in center and lightly browned around edges. Remove from oven and let cool for 3 to 5 minutes. Remove from pans. Cool on wire rack.