Ingredients
1 9" Frozen Pie Shell
1 Package of Fresh Baby Spinach (or 10oz frozen - thawed & drained)
1/8 Teaspoon Nutmeg
2 Tablespoons Fresh Parsley - chopped
Juice from 1/2 a ripe Lemon
Kosher Salt to taste
Fresh Ground Black Pepper to taste
1 4oz. Package of Feta Cheese
4 Eggs
1 cup cream.

Directions

Bake the pie shell in the oven at 350°F until it begins to turn color a bit. Don't cook too long.

Steam the spinach for about 10 minutes or so until fully cooked. Drain excess water.

In a large mixing bowl, combine the spinach with the nutmeg, parsley, lemon juice, salt and pepper. Using your fingers, squeeze out excess juice & water and place spinach evenly in the bottom of the partially baked pie shell. Crumble the feta cheese over the spinach evenly. Beat the eggs, adding the cream to them, and pour over the spinach and feta.

Bake at 350°F for 30 - 45 minutes, until the top is a nice golden brown and the quiche seems firm.

Let stand 5 minutes or so before cutting & serving.