Flaky pie pastry
1 lb. fresh spinach
2 tbsp. chopped scallions
2 tbsp. butter
3 eggs, lightly beaten
1 1/2 c. light cream
1 tbsp. butter
1/2 tsp. salt
1/2 tsp. white pepper
1/2 c. broccoli floweretts
1/2 tsp. nutmeg
1/4 c. grated Gruyere cheese

Line a 9-inch pie pan or quiche dish with pastry and chill. Wash spinach; discard stems. Plunge spinach and broccoli floweretts in separate pans of boiling water for 1 minute. Pat spinach dry, drain broccoli.

Chop spinach into fine pieces. Cook broccoli, spinach and scallions in 2 tablespoons of butter for several minutes. Combine eggs with cream, salt, pepper and nutmeg. Add veggies. Pour into pastry lined dish. Sprinkle with grated cheese and 1 tablespoon butter cut up. Bake at 375 degrees for 25 minutes.