1 pie shell
1 (10 oz.) pkg. frozen spinach
1/2 c. chopped green onion
1 clove garlic, minced
2 tbsp. butter
1 1/2 c. grated Swiss cheese
3 eggs, slightly beaten
3/4 c. milk
1 tsp. salt
1 tsp. basil
1/2 tsp. celery salt
2 tomatoes, thinly sliced
1 tbsp. bread crumbs
1 tbsp. Parmesan cheese

Cook frozen spinach and drain well. Sauté onions and garlic in butter till golden. Add drained spinach. Cook and stir till excess moisture evaporates. Combine spinach mixture, Swiss cheese, eggs, milk, salt, basil and celery salt. Turn into pie shell. Arrange tomatoes around outer edge of quiche.

Bake at 425°F for 15 minutes.

Lower oven to 350°F and bake 10 minutes longer. Combine crumbs and parmesan and sprinkle over tomatoes.

Bake 10 minutes longer. Let stand 10 minutes before serving.