(This step produces enough potato crust for 24 ramekins. Make extra and enjoy them often.) Shredd 4 potatoes and rinse until water is clear. Drain until dry. Add salt/pepper and two eggs mixing well. Mix in 1/4 cup of flour.
Spray ramekins with "Pam" and put 2 tablespoons potatoes in bottom. Hand pat into an even bottom crust. Bake 20 minutes at 350 degrees. (Cool completely those that will be frozen for future use.)
(If using frozen crust, let thaw overnight and preheat for 5 minutes at 350 degrees)
In mixing bowl, mix two eggs, spinach, mushrooms, hot sauce, half and half, salt/pepper, worchestershire sauce, and half the swiss cheese. Pour into ramekin and top with remaining cheese. Bake for 20 minutes at 350 degrees or until set in center.
Garnish with assortment of flowering herbs on a white plate.