Adapted from The Entertaining Bible via Diane Morrisey
3 slices prosciutto,thinly sliced
1/2 small onion, diced
1 package (10 ounces) frozen chopped spinach, thawed, drained and squeezed dry
1/4 red bell pepper, diced
1/2 cup sliced mushrooms
1/2 teaspoon black pepper
A few gratings of fresh nutmeg
1/2 teaspoon salt
1 container (15 ounces) whole milk ricotta cheese
2 cups (8 ounces) shredded mozzarella cheese
1 cup grated Parmesan cheese
3 eggs, lightly beaten
Preheat oven to 350°. Spray 12 muffin pan cups with nonstick cooking spray.
In a skillet, cook and stir onion, mushrooms and red bell pepper for a few minutes or until tender. Add spinach, pepper, nutmeg and salt. Cook and stir over medium heat about 3 minutes or until liquid evaporates. Remove from heat. Stir in prociutto; cool.
Combine ricotta, mozzarella and Parmesan cheeses in large bowl. Add eggs and mix well. Add cooled spinach mixture; mix well.
Divide mixture evenly among prepared muffin cups. Bake 40 minutes or until filling is set. Let stand 10 minutes. Run a knife around perimeter of quiches to help release. Serve warm or refrigerate and serve cold.