Ingredients

1/2 package pie crust mix
1 pound cooked spinach, well drained
1/2 cup chopped green onions
1 clove minced garlic
2 tablespoons butter
6 ounces shredded Swiss cheese
3 eggs, slightly beaten
1/2 cup milk
1 teaspoon salt
1 teaspoon basil
1/2 teaspoon celery salt
2 medium tomatoes, thinly sliced
1 tablespoon bread crumbs
1 tablespoon parmesan cheese

Directions

Prepare piecrust and flute edges (you can also use a pre-made crust). Press water from spinach, chopped finely. Sautee green onions and garlic in butter in medium pan until golden brown. Add spinach. Cook until moisture is gone. Combine spinach with cheese, eggs, milk, salt, basil and celery salt in a large mixing bowl and mix well. Spoon into pastry shell, arrange tomato slices around edges. Bake in hot oven at 425 for 15 minutes, then lower heat to 350 and bake for 10 minutes.

Combine crumbs and cheese and sprinkle on tomatoes, bake for 10 minutes longer or until top is puffy and center moves slightly when quiche is moved gently. Let stand for 10 minutes.