Spinach Casserole

Blanch the frozen spinach briefly in boiling salted water. Drain, rinse with cold water, drain well and squeeze the spinach to remove as much water as possible. Beat the eggs, milk and heavy cream. Season with salt, pepper and nutmeg.

Chop the spinach coarsely, season with salt and pepper and spread in 2 small ramekins greased with butter. Pour the egg mixture over the spinach and place the ramekins in a larger baking dish (or a deep baking sheet). Pour water into the dish to cover the bottom third of the ramekins.