Serves 12

1 pound fresh spinach leaves

1 clove garlic, peeled

2 cups mild Cheddar, shredded

8 eggs

1 cup cream

Pinch of nutmeg

½ teaspoon salt

¼ teaspoon pepper

• 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.