Ingredients
Scale
- 1 tablespoon unsalted butter plus more for greasing the pan
- ½ shallot finely chopped
- 4 cups baby spinach roughly chopped
- 6 large eggs
- ½ cup heavy cream
- freshly ground black pepper to taste
- 12 slices prosciutto
- 6 ounces gruyère shredded (about 1½ cups)
Instructions
- Preheat your oven to 375°F. Lightly butter a 12-cup standard muffin pan.
- Melt the butter in a skillet over medium heat. Add the chopped shallot and sauté for 1-2 minutes until softened. Stir in the spinach and cook until wilted, about 4-5 minutes. Let it cool slightly.
- In a mixing bowl, whisk together the eggs and heavy cream until well mixed. Add a pinch of freshly ground black pepper.
- Line each muffin cup with a slice of prosciutto, pressing it to form a cup. Add some shredded cheese, then a spoonful of the spinach mixture. Pour the egg mixture evenly on top.
- Bake for 15-20 minutes, or until the tarts are puffed and golden. Allow to cool for a minute or two in the pan before serving warm.
Notes
For added flavor, experiment with different cheese types such as feta or cheddar.
These tarts can be made ahead of time and reheated for convenience.
Feel free to add more vegetables like bell peppers or mushrooms to the filling.
Nutrition
- Serving Size: 1 tart
- Calories: 150
- Sugar: 0g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 150mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.