6 large fresh eggs
1/4 cup jack cheese
1/4 cup feta cheese
1/2 bunch spinach, steamed and well-drained
1/4 cup heavy cream
1 cup quinoa, cooked in 2 cups water with a little butter and salt and pepper
After the quinoa has cooled down, press it into greased or lined muffin tins. Blend eggs until foamy. Add all other ingredients until well incorporated. Spoon egg mixture into muffin cups just to the brim. Bake in a medium oven for 20 minutes or until puffed up and fully cooked.