Spinach Quiche https://www.penzeys.com/shop/recipes/spinach-quiche/ Bernadette says this is “a ‘required’ dish for our Winter Birthday Party Breakfast.” 1 unbaked 9-inch pie shell (we’ve included one of our favorites) 10 oz. frozen spinach or 1 lb. fresh 2 TB. butter 4 large green onions, chopped 1 garlic clove, minced (or ¼ tsp. PENZEYS MINCED GARLIC) 1 1/2 Cups shredded Swiss cheese (for a spicier quiche, use pepper Jack cheese) 3 large eggs 3/4 Cup milk (Bernadette uses skim) 1/2 tsp. CALIFORNIA BASIL 1/2 tsp. CELERY SALT 4-6 cherry tomatoes, circle cut and patted dry, optional 1 TB. bread crumbs 1 TB. grated Parmesan cheese 1 1/2 Cups all-purpose flour 1 tsp. sugar 1/2 tsp. salt 1/2 Cup oil (we used canola) 3 TB. milk Put all of the ingredients in a 9-inch pie pan. Mix with a fork until well blended and pat into the pan. Push the pastry up the sides and form a nice edge with your thumb and finger.