• 1 unbaked pie crust
• 10 oz frozen, chopped spinach, thawed, patted dry with paper towels
• 1-2 cups shredded cheddar, Swiss or smoked mozzarella cheese (OR ½ cup ricotta or cottage cheese plus ½ cup shredded cheese)
• 4 eggs
• ½ cup milk (spinach will release moisture while cooking)
• 1/2 teaspoon salt
• 1 teaspoon fresh basil or Gourmet basil paste
• dash pepper

Place unbaked pie crust in pie plate. Place spinach in colander to thaw. Press dry paper towels down firmly on top of spinach to collect as much liquid as possible. Mix spinach and rest of ingredients together and pour into pie crust. Bake quiche 30 minutes at 400°F.

Carlyn Foshee Chatfield
Adapted from The New Good Housekeeping Cook Book, 1986