Recipe slightly adapted from Rachael Ray. [Recipe makes 6 individual portions].
6 slices bacon, diced
1 sheet puff pastry (found in the frozen section of grocery stores)
1/2 cup Gruyere cheese, grated
1/2 cup baby spinach, roughly chopped
3/4 cup heavy cream
4 large eggs plus 2 egg yolks
1 tablespoon fresh thyme leaves, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
On a floured surface, let the puff pastry rest and thaw while you get the remaining ingredients prepped. Preheat the oven to 400° F with racks positioned at the top third and bottom third. Also, grease a muffin tin (holds 6 items) and set aside.
Over medium heat, cook the bacon in a large skillet until fully cooked and crisp. Use a slotted spoon to transfer the bacon to a stack of paper towels.
In a medium bowl, whisk together the cream, eggs, thyme, salt, pepper, and nutmeg.
Once the puff pastry has thawed, roll it out to a 8" x 12" rectangle. Cut into 6 individual squares (4" x 4"). Press each square into the muffin rounds, letting the corners hang over the edges. Using equal portions, layer the bacon, cheese, and spinach on top of the puff squares. Lastly divide the egg mixture into each cup and fold the puff corners over the egg, towards the centers.
Bake for 10 minutes on the bottom rack, and an additional 10 minutes on the top. The quiche is done when the puff is golden brown and the eggs are firm to the touch. Let the quiche cool on a wire cooling rack for at least 15 minutes, and serve warm.