This is a meal my partner loves to have on a weeknight!

Preheat your oven to 350°F (175°C). Grease four individual-sized foil pans or ramekins.

In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5 minutes.

Stir in the chopped spinach and cook until wilted, about 2 minutes. Remove from heat and set aside.

In a mixing bowl, whisk together the eggs and heavy cream. Season with salt, pepper, and nutmeg, if using.

Divide the spinach and mushroom mixture evenly among the prepared foil pans.

Pour the egg mixture over the vegetables in each pan, filling them about three-quarters full.

Sprinkle the shredded cheese evenly over the top of each quiche.

Place the foil pans on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the egg custard is set and the tops are golden brown.

Allow the quiches to cool slightly before serving.

For a different flavor profile, consider adding cooked bacon or sausage to the filling. You can also experiment with different cheeses, such as feta or goat cheese, for a tangy twist. If you prefer a crust, use a low-carb almond flour crust as a base. For a vegetarian version, ensure any added ingredients are plant-based. These quiches can be made ahead and stored in the refrigerator for up to three days, making them a convenient option for meal prep.