1/2 c. chopped green onion
1/4 lb. mushrooms, sliced
1 garlic clove, minced
2 tbsp. butter
1 (10 oz.) pkg. frozen chopped spinach
3 eggs, lightly beaten
3/4 c. half and half
1 tsp. salt
1 tsp. basil
1/2 tsp. celery salt
6 oz. Swiss cheese, shredded (1 1/2 c.)
1 (9 inch) pie shell, unbaked
2 med. tomatoes, sliced
1 tbsp. Parmesan cheese
1 tbsp. dried bread crumbs

Using a medium size skillet, saute onion, mushrooms, and garlic in butter; set aside. Cook spinach according to package direction; squeeze all moisture out by pressing with a spoon again a sieve, and set aside.

Combine eggs, half and half, and seasonings; set aside. Put the sauteed mixture, spinach, and cheese in the bottom of the pie shell. Pour the egg mixture over the top. Arrange tomatoes around the outer edge of the pie shell. Combine Parmesan and bread crumbs; set aside. Bake quiche at 425 degrees for 15 minutes, and then and 350 degrees for 20 minutes. Sprinkle cheese mixture on top of tomatoes. Bake 10 minutes longer at lowered temperature. Let stand 5 minutes. Serves 8.