This recipe is from my sister-in-law, Linda Walker, and my aunt, Sherlyn Kohr, both in Pennsylvania.
1 pkg. frozen chopped spinach, thawed (or broccoli)
2 shallots or 1 Tbsp. onion
2 Tbsp. butter
3/4 tsp. salt
3/4 tsp. ground pepper
1/4 tsp. nutmeg
1 1/4 cup heavy cream (or Half and Half)
1/4 - 1/2 cup Parmesan cheese
Prepare all the ingredients and pour into a pie crust.
Bake at 375 degrees for 35 - 40 minutes.
Note: You may want to use half a pkg. of spinach per pie, as I prefer. Or make two pies at once and freeze one. Quiche freezes very well either baked or unbaked. It's as easy as pie!