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Ingredients

1 Pie crust shell, 9 inch, unbaked
1 tsp. Butter
2/3 cup Onion, diced
1 lb. Fresh spinach leaves, stems removed
Salt to season
Fresh ground black pepper to season
2/3 cup Swiss cheese, shredded
1/3 cup Cheddar cheese, shredded

Custard

4 Eggs
1 cupCream
Pinch ofGround nutmeg
1/4 tsp. Salt
1/8 tsp. Fresh ground black pepper

Method
Preheat oven to 350 - 375 degrees F. Prepare quiche filling by heating butter in a sauté pan or skillet over medium heat. Add onions and sauté until translucent. Stir in spinach and cook until slightly wilted. Season with salt and pepper. Remove from heat and cool.

Prepare custard by combining eggs, cream, nutmeg, salt and pepper in a bowl, mix thoroughly. Place cooled spinach/onion filling in pie shell and spread evenly. Pour in custard and gently tap quiche on work surface to remove "air pockets." Top with cheeses.

Bake at 350 - 375 degrees F for 45 minutes or until golden brown and cooked through. Test by piercing with a small knife. If knife comes out clean, the quiche is done. Cool quiche for 15 - 20 minutes before slicing.

Makes 1 quiche (8 - 10 servings)

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