3/4 cups crushed Ritz crackers (about 16 crackers)
4 T melted butter
4 slices bacon
1 T chopped green onions (white and green parts)
1/2 cup defrosted and drained frozen spinach
1/2 cup grated Gruyere cheese (2 ounces)
1/2 cup milk
1 egg
1/4 tsp salt
dash of pepper

Preheat oven to 300 degrees F.  Spray a 12 cup mini muffin tin with butter-flavored cooking spray.

In a small bowl, combine crushed crackers and melted butter.  Divide the mixture among the muffin cups, pressing the crumbs up the sides.

In a medium skillet over medium high heat, brown bacon for about 5 minutes, turning once.  Remove and let drain.  Add chopped green onions to the bacon drippings and sautee for 3 minutes.  Add spinach to the pan and let warm through for a couple of minutes.  Crumble the bacon over the skillet mixture and allow to cool for 2-5 minutes.  Divide the mixture evenly over the cracker-lined cups.  Sprinkle grated Gruyere cheese over the top.

Beat together milk, egg, salt, and pepper.  Divide the mixture among the muffin tins, filling 3/4 full.

Bake the quiches until they are just set in the middle, about 15-20 minutes, watching carefully so as not to overbake.  Serve hot or warm.

Makes 12 mini quiches.

Notes: These can be stored, covered, in the refrigerator, for up to 3 days, or in the freezer for a month.  Warm in the oven before serving.  1/2  cup drained and chopped marinated artichokes can be substituted in place of the spinach for a delightful twist!