Ham and Corn Quiche Cups

Microwave corn in its husk for 2 minutes. Cool slightly. Holding the cob's silk end with a pot holder, cut off the blunt stem end. Strip husk and silk. Cut kernels from cob.

Coat six 2 1/2-inch muffin cups with cooking spray. Line each muffin cup with a ham slice. Divide spinach, cheese and corn among cups.

In a medium bowl, beat eggs with salt and pepper; carefully and evenly pour egg into cups. Bake at 350° for 14 to 18 minutes or until set. Cool in pan on a wire rack for 5 minutes before loosening edges with a knife to serve.