2-3 c. sliced onions cooked to very tender in 2 tbsps. olive oil and seasoned with salt, pepper, and a little sage.
prebaked 9-inch pie shell in its ring or tin
1/4 c. lightly pressed down, coarsely grated Swiss cheese
3 large eggs
1 1/2 cup whole or 2% milk
10-oz. pkg. of fine fresh spinach
2 tbsps. of shallots or scallions
2 tbsps. butter
1/4 cup cooked bacon
Stem, wash, blanch, squeeze dry, then chop spinach. Saute' 2 tbsps. of shallots or scallions briefly in 2 tbsps. butter, add spinach, and stir over moderate heat for several minutes until very tender. Season carefully with salt, pepper, and a speck of nutmeg.
Preheat the oven to 375 degrees and place the rack in the upper-third level. Spread half the cheese in the bottom of the pie shell, spread on the onions, spread the spinach and top with the remaining cheese and cooked bacon. Beat up the eggs and milk together in a separate bowl and pour it over the onions, filling the shell to within 1/8 inch of its rim if it's straight-sided, not much more than halfway if the shell is slant-sided and the sides seem at all fragile. Bake 25 to 30 minutes, until filling is lightly puffed and nicely browned. For serving, slip the warm quiche out of its ring or pan and onto a serving board or platter, or serve from the pan cut into wedges.
