For 1 quiche, 6 to 8 servings, you will need:

1 (8 or 9 inch) partially baked pastry shell
1 tbsp. Dijon-style mustard
2 tbsp. minced green onion
2 tbsp. butter
1 pkg. (10 oz.) frozen chopped spinach, cooked and drained
1/2 tsp. salt
Dash pepper
Dash of nutmeg
1 c. Ricotta, cottage cheese, or diced mild white brick cheese
3 eggs
1/2 c. whipping cream
1/4 c. shredded Swiss cheese
1 tbsp. soft butter

Brush cooled pastry shell with mustard. Saute green onions in butter. Add spinach and stir over moderate heat to evaporate moisture. Stir in salt, pepper, nutmeg and ricotta. Taste for seasoning.

Blend in eggs and cream. Pour into pastry shell. Sprinkle with cheese; dot with butter. Bake at 375 degrees for 25 to 30 minutes or until set.

Tips: Quiche filling can be blended ahead of time. Pour into partially baked shell and bake just before serving. Or, bake ahead of time and reheat before serving at 300 degrees for 10 to 15 minutes.

This is a variation of the popular classic Quiche Lorraine. The flavors of spinach, onion, nutmeg and Swiss cheese blend with the savory egg and cream custard base. Serve spinach quiche as an appetizers, first course, or main dish. If Ricotta is not available substitute dry cottage cheese or mild brick cheese.

Preparation time: 10 to 15 minutes. Oven temperature: 375 degrees. Baking time: 25 to 30 minutes.