Individual Quiches

4 slices of bacon, cut into medium dice (I use the microwave ready bacon)
1/2 cup half-and-half
2 large eggs
2 large egg Yolks
1 Tablespoon thyme leaves, chopped OR 1/4 to 1/2 (desired amnt) Tablespoon ground Thyme
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1 refrigerated pkg crescent rolls (I use reduced fat)
1/2 cup mozarella cheese
1/2 cup baby spinach, chopped

- Preheat oven to 400 degrees
- In a medium skillet either cook bacon until brown and crispy or microwave the ready kind, and chop up.
- In large bowl combine half-and-half, eggs, egg yolks, thyme, salt, pepper, and nutmeg.
- Spray muffin tins with cooking spray. Roll out crescent rolls and place in muffin tin so it fills the tin and has some dough hanging over the edges.
-Divide spinach, bacon and cheese between the cups and fill them with the egg mixture to the top of the cup line. Fold each overlapping corner of each crescent over the top of the filling. (the dough won't cover the entire cup, and that is just fine).
-place muffin tin on a cookie sheet to prevent spills and bake quiches in oven for about 20 minutes until the filling is puffed and the crust is golden brown.
*sometimes I combine the crescent roll dough to fill a muffin cup, or sometimes I have left over egg mixture. Just play with it. They are VERY tastey, and it looks like a lot of ground thyme but that is what makes the flavor. We eat these for dinner with a side salad.