1 (10 oz.) pkg. frozen chopped spinach
1 tbsp. vegetable oil
1/4 lb. mushrooms, sliced
1 c. chopped onion
1/2 clove garlic, minced
1/2 c. plain, low-fat yogurt
1 tbsp. all purpose flour
3 eggs, beaten
5 oz. Gruyere cheese, grated
1/2 tsp. salt
Generous dash pepper
Generous dash nutmeg

Preheat oven to 375 degrees. Place spinach in colander to drain. Press out all liquid with back of spoon. Heat oil in a medium skillet. Saute mushrooms until golden brown. Remove and set aside. Add onion and garlic. Cook until soft but not browned. Combine yogurt and flour in a medium bowl. Add spinach, mushrooms, onion, and remaining ingredients. Mix well. Pour into an 8 inch pie plate or quiche pan. Bake about 40 minutes or until a toothpick inserted in center comes out clean. Let stand 5 minutes before serving.

Goes well with broiled tomatoes - see vegetables. Yield 4 servings.