MINI QUICHES IN NEW POTATO SKINS

30 small red skinned new potatoes
6 eggs
1 cup heavy cream, half & half, or milk
1 (10 ounce )package frozen spinach, thawed and drained well
1 cup sharp cheese (gruyere or cheddar)
1/2 teaspoon salt
1/2 teaspoon cracked pepper
Few drops hot sauce
Garnish: sour cream, pimiento olives, dill, parsley

Scrub potatoes. Pierce with a knife and place on a baking sheet.

Bake in 350 degree F oven until done (about 45 minutes). Let cool enough to handle easily.

Meanwhile, beat eggs in a bowl. Add remaining ingredients, except garnish.

Slice potatoes in half vertically. Cut a tiny sliver off bottom so they sit level. Scoop out enough potato to leave 1/4-inch pulp and skin using a melon baller or espresso spoon. Place potatoes on cookie sheet. Fill with quiche (egg) filling.

Bake in 350 degrees F oven until custard is set, 15-20 minutes.

Serve immediately, plain or with a dollop of sour cream, bit of olive, dill or parsley.

TO FREEZE AHEAD:
If preparing ahead, foil wrap on baking sheet and freeze. Then to serve, thaw and heat at 250 degrees F until hot, about 30 minutes. Garnish (or not) and serve.

VARIATIONS:
Feel free to substitute broccoli, asparagus, ham or other favorite cheeses like Pepper Jack, Blue, Goat or Dilled Havarti.

Makes 5 to 6 dozen
Source: the Virginia Egg Council