The inspiration for this menu came courtesy of Rachael Ray.    We usually serve them with dry roasted asparagus and tomato provencal.

Preheat oven to 400º

Cook bacon until crisp and transfer to paper towels. Add sliced onions to bacon drippings and sauté until soft. Transfer onions to paper towels.

In medium bowl, combine half-and-half, eggs, egg yokes, thyme, salt, pepper and nutmeg.

Lightly spray 4 muffin tins with cooking spray. Flour work surface and roll out to a square approximately 12”X12”. Cut into 4 equal squares. Work pastry into each muffin tin insuring that it meets the bottom of the tin and ends extend equally over the edge.

Crumble one slice of bacon into each cup. Divide onion equally between 4 cups. Tear 3-4 leaves of spinach into each cup. Divide cheese between cups. Pour egg mixture into each cup evenly. Moisten the 4 corners of the pastry and lightly pinch together over filling.

Bake at 400º on center rack for approximately 20 minutes or until puffy and golden brown.