1 (9 inch) pie crust
1 lb. fresh spinach, cooked & well drained
1/2 c. green onions, chopped
1 clove garlic, minced
2 tbsp. butter
1 1/2 c. Swiss cheese, shredded
3 eggs, lightly beaten
3/4 c. milk
1 tsp. salt
1 tsp. basil
1/2 tsp. celery salt
2 med. tomatoes
1 tbsp. bread crumbs
1 tbsp. Parmesan cheese

Press excess water out of spinach. Chop and saute green onions and garlic in butter in a medium sized skillet until golden. Add spinach. Cook over medium heat, stirring constantly until moisture evaporates. Combine spinach mixture, Swiss cheese, eggs, milk, salt, basil and celery salt in a large bowl. Stir to mix well. Turn into pastry shell. Arrange thinly sliced tomatoes around outer edge of quiche. Bake in hot oven (425 degrees) for 15 minutes; lower oven temperature to 350 degrees and bake 10 more minutes. Combine bread crumbs and Parmesan cheese in a small bowl. Sprinkle over tomato slices. Bake quiche 10 minutes or until top is puffy and center moves slightly when quiche is moved slightly. Let stand 10 minutes before serving.