1 baked 9" pastry shell
1/4 lb. finely diced cooked ham (1/2 c.), optional
1 (10 oz.) pkg. frozen chopped spinach, cooked, drained & chopped
2 tbsp. chopped onion
2 tbsp. butter
3 eggs
1 1/2 c. heavy cream
1/2 c. salt (optional)
1/2 tsp. pepper
1/2 tsp. nutmeg
1/4 c. grated Gruyere or Swiss cheese
1 tbsp. butter

Scatter ham evenly over bottom of baked pie shell. Cook spinach and onion in 2 tablespoons butter, stirring from time to time, until all liquid has evaporated and spinach begins to stick to pan. Remove from heat.

Beat eggs with cream and seasonings. Add spinach and cheese and blend well. Pour into pastry shell. Cut the 1 tablespoon butter into dots and sprinkle over top. Bake in 375 degree oven for 40 minutes, or until set. Quiche is done when knife inserted into center comes out clean. Cool slightly and serve. Reheats well. Serves 6.

Mushroom Quiche: Follow the above recipe for Spinach Quiche, substituting 1 cup cooked sliced mushrooms (if using canned, drain) for the spinach. Cook with onion in butter until onion is golden. Serves 6.