For an 8 inch baked shell serving 6:

10 oz. (1 pkg.) fresh spinach
2 tbsp. butter
2 tbsp. minced scallions
Seasonings: salt, pepper, nutmeg
The custard: 3 large eggs blended with enough milk or cream to make 1 1/2 cups in all
1/4 c. grated Swiss cheese

Preheat oven to 375 degrees. Stem and wash the spinach: drop it into a large kettle of boiling salted water for 2 minutes. Drain, refresh in cold water, squeeze dry and chop. Saute slowly in the butter and scallions for several minutes until tender. Season nicely to taste and let cool briefly; then blend into the custard.

Strew the cheese in the pie shell. Pour in the spinach mixture to within 1/8 inch of rim. Bake in the upper middle level of the oven for 30 to 35 minutes or until quiche has puffed and the top has browned lightly.