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.
- In a skillet over medium heat, melt the butter. Add the chopped shallot and sauté for about one to two minutes until it begins to soften. Stir in the spinach and cook until it wilts down, about four to five minutes. Set aside to cool slightly.
- In a mixing bowl, whisk together the eggs and heavy cream until well combined. Season with freshly ground black pepper.
- Line each muffin cup with a slice of prosciutto, pressing it down to form a cup. Sprinkle shredded cheese into each one, followed by a spoonful of the spinach mixture. Carefully pour the egg mixture over the top, dividing it evenly between the cups.
- Bake for 15 to 20 minutes or until the tarts are puffed up and just turning golden. Let cool for a minute or two, then serve warm.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Feel free to add other vegetables like bell peppers or onions for extra flavor.
These tarts can be assembled ahead of time and baked just before serving.
They can be stored in the refrigerator for up to 3 days and reheated.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 tart
- Calories: 150
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 170mg