Crustless quiche serves holiday crowd with ease

With the holidays come holiday guests, and the challenge of making breakfast for a crowd. In our version, we cook potatoes and wilt spinach on the stovetop but combine them with eggs, Parmesan, basil, garlic and pine nuts to bake in the oven. It’s something like a crustless quiche, but with only a ¼ cup heavy cream and no butter, it’s not nearly as heavy; crushed red pepper helps to balance the richness. Baked Eggs with Potatoes, Spinach and Parmesan https://www.177milkstreet.com/recipes/baked-eggs-potatoes-spinach-tn-med Start to finish: 45 minutes Servings: 4 to 6 3 tablespoons extra-virgin olive oil, divided, plus more to serve 8 large eggs ¼ cup heavy cream ½ teaspoon grated nutmeg 3 ounces finely grated Parmesan cheese 1 cup lightly packed fresh basil, chopped Kosher salt and ground black pepper 10 to 12 ounces Yukon Gold potatoes, unpeeled, cut into ½-inch cubes 3 medium garlic cloves, thinly sliced 5-ounce container baby spinach ½ teaspoon red pepper flakes ¼ cup pine nuts Heat the oven to 375° F with a rack in the middle position. In a large bowl, whisk together the eggs, cream, nutmeg, two-thirds of the Parmesan, two-thirds of the basil, and ¼ teaspoon each salt and black pepper; set aside.