Crustless Spinach Quiche With Pancetta

• 2 (10 ounce) packages frozen chopped spinach, thawed
• 7 eggs
• 1 cup milk
• 3/4 cup shredded cheddar cheese
• 1/4 cup parmesan cheese
• 4 ounces pancetta, diced
• 1 small onion, diced
• 1 pinch nutmeg
• salt
• pepper

1. Preheat oven to 350 degrees, and spray a 9 inch pie dish with non-stick cooking spray.
2. Squeeze all the water out of the frozen spinach and put the spinach in a large bowl. Put the shredded cheeses in the bowl, along with the nutmeg and salt and pepper to taste.
3. Lightly beat the eggs and add the milk. Combine the egg-milk mixture with the spinach-cheese mixture.
4. Brown the pancetta cubes in a medium skillet. Drain the pancetta cubes on paper towel, then add to the bowl with the spinach and eggs.
5. Brown the onion in the drippings in the skillet used to cook the pancetta. Drain the onions on the paper towels and add to the spinach and eggs.
6. Pour the mixture into the prepared pie dish, and bake for 35-40 minutes, or until a knife inserted into the center comes out clean. Let cool for 10 minutes before cutting into 6 wedges.

eggs, milk, cheddar cheese, parmesan cheese, pancetta, onion, nutmeg, salt, pepper

Taken from www.food.com/recipe/crustless-spinach-quiche-with-pancetta-478077 (may not work)