Spinach Quiche

Pastry for 9-inch dish

1/2 lb fresh spinach, torn

1 tbs butter or margarine

1 med onion, chopped

6 slices bacon, cooked and crumbled

One cup (4 oz) shredded Swiss cheese

4 eggs

2 cups half & half or whipping cream

1/2 tsp salt

1/4 tsp white pepper

Dash of ground nutmeg

Line a 9-inch quiche dish with pastry; trim away all but about 1/2 inch around edges. Fold under edges of pastry to form a standing rim; then flute. Bake at 400F for 3 minutes; remove from oven and gently prick with fork. Bake 5 additional minutes. Cool on rack. Cook spinach 8 to 10 minutes or until tender in a small amount of salted water. Drain well and squeeze spinach to remove excess liquid. Set aside. Melt butter in a skillet; add onion and saute until barely tender. Set aside. Sprinkle bacon and cheese in pastry shell; top with spinach. Beat eggs until foamy; add half-and-half, salt, pepper, nutmeg, and onion. Mix well and pour into pastry shell. Bake at 350F for 1 hour or until a knife inserted about an inch from center comes out clean. Let stand 10 minutes before serving.

Yield: one 9-inch quiche.

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Cajun Country -- New Iberia, Louisiana