Ingredients:

  • 6 large eggs
  • 0.5 cup half-and-half
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.125 tsp ground nutmeg
  • 1 cup Gruyère cheese, shredded
  • 0.5 cup cooked ham, finely diced
  • 0.5 cup fresh baby spinach, chopped
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Whisk the eggs, half-and-half, salt, pepper, and nutmeg in a large bowl until completely homogenous and no streaks of egg white remain.
  2. Preheat the oven to 350°F (175°C) and thoroughly grease a standard 12-slot muffin tin with melted butter.
  3. Divide the diced ham and shredded cheese evenly among the 12 slots, topping each with a pinch of chopped spinach.
  4. Pour the egg mixture over the fillings until each slot is filled approximately 3/4 of the way to the top.
  5. Bake for 15–18 minutes until the centers stop jiggling and the edges turn a light mahogany-gold.
  6. Remove from the oven and let the quiches rest for 5 minutes to firm up before serving.