1 (10 oz.) pkg. frozen spinach, thawed
1 lg. onion, chopped
2 tbsp. vegetable oil
1 (3 oz.) pkg. cream cheese at room temp.
1 c. creamed cottage cheese
1 tsp. Italian herb seasoning
1 egg, beaten
Salt and pepper to taste
2 unbaked 9 inch deep dish pie shells
1 (10 oz.) can cream of celery soup
8 oz. scallops
1 lb. flounder fillets, skinned and cubed
1/2 tsp. horseradish
1 tbsp. chopped pimento
3 1/2 tbsp. grated Parmesan cheese
4 tbsp. fine bread crumbs
Butter as needed
3/4 c. shredded sharp Cheddar cheese

Press spinach in strainer to remove all moisture. Cook onion in oil until softened. Blend spinach, cream cheese, cottage cheese, herb seasoning, egg, salt and pepper. Divide mixture between pie shells.

Combine soup, scallops, fish, horseradish, and pimento. Spread over cheese layers in each pie shell.

Combine Parmesan cheese and bread crumbs. Sprinkle on pies. Bake for 40-45 minutes or until bubbly. Remove from oven and dot with butter and Cheddar cheese. Return to oven for 5 minutes to melt cheese. Let stand 20 minutes before cutting into wedges.

One quiche may be frozen, if desired. If freezing do not add either cheese topping until quiche is removed from freezer.