Every time these are on his plate, my husband’s face lights up.

1 package of mini phyllo pastry shells or pie crusts
Directions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, whisk together the eggs, heavy cream, and milk until well combined.
Stir in the crumbled bacon, chopped spinach, shredded cheddar cheese, salt, pepper, and nutmeg.
Arrange the mini phyllo pastry shells on a baking sheet.
Carefully spoon the egg mixture into each shell, filling them almost to the top.
Bake in the preheated oven for 20-25 minutes, or until the quiches are puffed and golden brown.
Allow the quiches to cool slightly before serving.
Variations & Tips
For a vegetarian version, simply omit the bacon and add more vegetables like mushrooms or bell peppers. You can also experiment with different cheeses such as feta or gruyere for a unique flavor. If you prefer a crustless quiche, pour the egg mixture directly into greased muffin tins and bake as directed. For a touch of spice, add a pinch of cayenne pepper or a dash of hot sauce to the egg mixture.