Swiss Spinach Egg Cups

Preheat oven to 350 degrees. Butter 4 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add spinach; cook 1 minute. Drain well; squeeze out excess water, transfer to a cutting board, and blot dry with paper towels. Chop coarsely.

In a large bowl, whisk together eggs with half-and-half, Stir in spinach and cheese. Season with salt and pepper to taste.

Place ramekins on a rimmed baking sheet. Ladle egg mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes.