Florentine Quiche

2 cups dry breadcrumbs
1/2 cup unsalted butter, melted
10 ounces frozen chopped spinach
24 ounces cream cheese, softened
1/4 cup whipping cream
1/2 teaspoon salt
1/2 teaspoon prepared Dijon mustard
4 eggs
1 1/2 cups fresh grated Gruyere cheese (4 oz)
1/4 cup fresh grated Parmesan cheese
1/4 teaspoon paprika
1/8 teaspoon cayenne
1/4 cup chopped scallions

Preheat the oven to 350ºF.

Combine the bread crumbs and melted butter, and press on the bottom and sides of a buttered 9 inch springform pan. Bake for 8-12 minutes, or until very lightly browned. Set aside to cool.

Cook the spinach according to package directions; place in strainer and press out all the liquid.

In a large bowl, beat together the cream cheese, cream, salt and mustard until smooth. Add the eggs, one at a time, and beat well after each addition. Add the spinach, grated cheeses, paprika, cayenne and scallions. Beat on low speed until well combined.

Pour the mixture into the prepared crust and bake for approximately 1 hour and 5 minutes, or until the filling is set and browned. Cool for 15 minutes on a wire rack.

Makes 12 servings.