Mini Spinach Quiches
This recipe makes a crustless quiche using nonstick muffin pans. Substitute chopped mushrooms, bell peppers, or asparagus for the spinach.
Rinse spinach and place with garlic in a saucepan. Cover and cook over medium heat until spinach is just wilted. Set aside to cool.
Press excess moisture from spinach and place with garlic in a food processor. Pulse once or twice until spinach is just chopped, not puréed.
Butter cups of a muffin pan, preferably a nonstick pan. Divide spinach among cups and top spinach with shredded cheese.
In a blender, place eggs, cream, nutmeg, salt, and pepper. Process until well blended. Pour egg mixture over spinach and cheese in muffin cups.
Bake at 350ºF for 20–25 minutes. Let stand for a few minutes, then remove quiches from pan, using a knife to loosen edges if necessary.