[busterb]

Buster's spinach quiche

9" prebaked shell
1 package (10 oz.) fresh spinach, rinsed, trimmed and drained, or 1 package
(10 oz.) frozen chopped spinach, cooked according to package
dir-ctions, drained well
2 tablespoons buffer or margarine
1/3 cup chopped shallots or white part of green onion, chopped
1/2 cup heavy or whipping cream
1/2 cup milk
3 eggs, lightly beaten
1/2 teaspoon salt
Dash pepper
Pastry for a 9-inch pie shell
1 cup (4 oz.) shredded Swiss cheese
If using fresh spinach, place in medium saucepan with only
the water that clings to the leaves," cover and cook, until wilted,
about 5 minutes. Drain well and finely chop.
In same saucepan melt butter or margarine. Add cooked spinach
and shallots,' saute' until tender and very dry, 3 to 5 minutes,'
set aside and cool. Add cream and the next four ingredients to
spinach mixture,' stir until well mixed. Sprinkle most of cheese
on crust, rest on top. Heat oven to 425D.F. Cook 30 min.
or till done in center.
I add some bell pepper & a good dash of Tony's cajun seasoning. Have added a little crumbled bacon. I use a deep pie shell. Also have used hashbrowns for crust.