Basil seasoned spinach, Swiss and Parmesan cheese quiche with pine nuts.

Basil, Swiss and Spinach Quiche

1/4 cup butter
1 onion, chopped
1 green bell pepper, seeded and diced
2 cloves garlic, minced
1 (10-ounce) package chopped frozen spinach, thawed and well drained
6 large eggs
1 (12-ounce) can evaporated milk
1 cup milk
2 teaspoons crushed dried basil
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups shredded Swiss cheese
3/4 cup freshly grated Parmesan cheese - divided use
1/4 cup toasted pine nuts
2 (9-inch) unbaked pie crusts

1. Preheat oven to 350°F (175°C).
2. Melt butter in a large skillet over medium-high heat. When foam subsides, sauté onion, green bell pepper and garlic until tender, about 4 minutes. Stir in spinach (well drained, excess moisture squeezed out) and sauté 2 more minutes; set aside.
3. In a large mixing bowl, beat eggs, evaporated milk, milk, basil, salt and pepper until well combined. Stir in spinach mixture, Swiss Cheese, 1/2 cup Parmesan cheese and pine nuts.
4. Divide evenly between pie crusts. Sprinkle tops with remaining Parmesan.
5. Bake for 40 to 45 minutes, or until centers are just set.

Makes 2 (9-inch) pies or 12 servings.