2. Do all of your chopping, grinding, squeezing, measuring, grating, shredding.
3. Oil a muffin tin
4. Squeeze the excess moisture from the thawed spinach
5. With a damp paper towel, wipe dirt from mushrooms. Slice thinly
6. Mince or grind the garlic with 3 anchovy fillets
7. Oil a skillet
8. Add the garlic & anchovies to skillet
9. Add the chopped mushrooms & sautee with garlic/anchovies for 5 to 7 minutes
10. Add the chopped spinach to the skillet and mix together, cooking for another few minutes.
11. With a spatula, scrape the contents of the skillet into a large mixing bowl and add the grated gruyere. Mix contents well to combine.
12. In a medium bowl, whisk the eggs, then the milk, then the mozzarella.
13. With a teaspoon, from the spinach bowl, fill each oiled muffin tin, 1/2 to 3/4 full. Then, pour the egg mixture over each portion until it fills just under the top.
14. Finally, Sprinkle the parmesan over the top of each portion.
15. Bake 45 to 55 minutes. At around 40 minutes, check to see if tops of muffins are golden brown. If so, double check by sticking a toothpick or knife into muffin. If comes out clean, spinach muffins are done.
For your listening enjoyment, here's the great pianist, Lang Lang performing Chopin,