1 lb. fresh spinach, chopped, cooked & drained
1/2 c. chopped green onion
1 clove garlic, minced
2 tbsp. butter
1 1/2 c. shredded Swiss cheese
3 eggs, lightly beaten
3/4 c. milk
1 tsp. salt
1 tsp. leaf basil, crushed
1/2 tsp. celery salt
2 med. tomatoes, sliced thin
1 tbsp. bread crumbs
1 tbsp. grated Parmesan cheese
1 unbaked 9" pie crust

Saute onion and garlic in butter until golden. Add spinach, cook over medium heat, stirring constantly until excess moisture evaporates. Combine spinach mixture with cheese, eggs, milk, salt, basil and celery salt. Pour into pie shell. Arrange tomatoes on outer edge of quiche. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 10 minutes. Sprinkle with bread crumbs and Parmesan cheese and bake 10 minutes more or until top puffs and center moves slightly when quiche is moved. Let stand 10 minutes before serving. 8 servings.