Spinach Quiche

• 3 small eggs
• 1 cup heavy cream
• 1 lb fresh spinach
• salt (to taste)
• fresh ground black pepper (to taste)
• 1 quiche pastry dough (recipe here #35153, or 1 single pie crust)
• 3/4 cup grated gruyere cheese (Swiss ok)
• 1 pinch mace
• 1 tablespoon butter

1. Beat eggs; add cream, then beat again.
2. Wash the spinach under water, and remove all the stems, piling the wet spinach into a large pot, adding no water.
3. Cook over medium heat, turning and stirring, for 5 minutes; then drain thoroughly in a colander, squeezing the spinach dry.
4. Take a pair of kitchen scissors and snip the drained spinach into tiny pieces.
5. Season the spinach to taste with salt and pepper.
6. Line pie pan with pastry or crust; place spinach in crust, top with grated cheese, add cream, sprinkle with mace, then dot with small bits of butter.
7. Place pie pan on a cookie sheet and bake in a preheated 350 degree F oven for 40 minutes or until domed and light brown.
8. Cool 30 minutes before slicing and serving.

eggs, heavy cream, fresh spinach, salt, fresh ground black pepper, pastry, grated gruyere cheese, mace, butter

Taken from www.food.com/recipe/spinach-quiche-36353 (may not work)