Here you go, Foxy, something to do with all of those eggs!
1 bunch fresh spinach, washed well
1 medium shallot, finely chopped
1/2 log goat cheese, about 4 ounces
12 fresh eggs
1 1/3 cup cream
~ 1 tsp each salt & pepper
Saute shallot and fresh spinach in saute pan until spinach is wilted. Drain well and add to generously oiled casserole dish, spreading evenly. Crumble goat cheese evenly into the bottom of the casserole onto spinach. Break all twelve eggs into a large mixing bowl. Add cream. Mix with a stick blender for about 5 minutes. Season with salt and pepper. Pour over spinach and goat cheese mixture. Poke into egg mixture anything that bobs to the top. Bake on 350 degrees, about 45 minutes, or until center is set and edges are browned.
Cooked spinach is W-E-T wet! Drain well so you don't get a soupy, eggy mess!
I prefer to crack them one at a time into a small bowl then add to the larger bowl. The first time you break a bad egg into a large bowl of prepared ingredients, you will too!
If you don't have a stick blender, know it's worth the investment. This step incorporates a lot of air and will make the eggs super light and fluffy.
For this, I used a clear, glass 2.75 quart pan, measuring 7 1/2" x 9 1/2" x 3". Your mileage may vary with a different pan. The deep dish worked great for this!