Salmon & Spinach Quiche - cooking recipe

Ingredients

1 9 inch pie shell
4 -6 ounces lox, chopped (I use lox \"bits,\" drained of oil & rinsed well -- regular salmon should work too!)
1 cup 1% low-fat milk
4 eggs
1/2 cup frozen spinach, thawed,drained,& chopped
2 cloves garlic, minced
1/2 teaspoon Dijon mustard, more to taste
1 teaspoon oregano
1 dash black pepper
1 dash nutmeg
1 green onions (green part only) or 3 -5 chives
1/2 cup shredded cheese (preferably swiss or jack; but mozzerella's OK in a pinch!)

Preparation

Prepare pie shell according to instructions, if required.
Preheat oven to 350*.
Sprinkle lox in an even layer on the bottom of pie shell.
Beat eggs, gradually adding milk.
Add spinach, garlic, mustard, oregano, pepper, nutmeg, onion/chives, and half of the cheese.
Stir well.
Pour egg mixture into pie crust.
Top with remaining cheese.
Bake at 350* for 45-55 minutes, or until quiche is completely firm.
(CAUTION: Cooking time may vary, depending on how new your oven is! I have an ancient electric one from the 70's, and usually start\"babysitting\" quiche after the first 30 minutes are up. If it doesn't wiggle AT ALL when you pull out the oven rack to check,) When cooked, remove from oven and let quiche cool for 10-15 minutes.
Enjoy!