1 tbsp. butter
1 sm. onion, chopped
1/4 c. fresh parsley, chopped
1 tsp. fresh dill
1 tsp. fresh basil
1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
Juice of 1/2 lemon
3 tbsp. milk
4 oz. Feta cheese, crumbled
1 1/2 c. Swiss cheese, shredded
1/2 tsp. cumin
Pinch nutmeg
Salt and pepper to taste
3 eggs, separated
1 (9 inch) unbaked whole wheat pie shell

In small skillet melt butter and saute' the onion until translucent. Add parsley, dill and basil, and saute' until wilted. In large bowl combine onion and herb mixture with the spinach, lemon juice, milk, cheeses, and seasonings. Mix well. Stir the egg yolks onto the spinach mixture. Beat the egg whites into stiff peaks and gently fold into the spinach mixture. Pour the mixture into the pie shell. Bake in a 325 degree oven for 35 to 40 minutes or until quiche is puffed and lightly browned.