Line a 9-inch pie pan or quiche dish with the pastry and chill it. Wash the spinach thoroughly and discard all thick stems. Plunge the spinach into boiling water for about 1 minute, drain it well and pat it dry with paper towels. Chop the spinach fine, add the chopped scallions, and cook the greens in the 2 tablespoons butter for several minutes, or until all liquid has evaporated. In a bowl combine the eggs, lightly beaten, with the cream and salt, pepper, and nutmeg. Add the spinach and pour into the pastry shell. Sprinkle the top with the grated cheese and dot it with 1 tablespoon of butter cut in bits. Bake the quiche in a moderate oven (375 degrees F) for 25-30 minutes until set. Serve hot.
Use the same recipe, substituting 1 pound of mushrooms, sliced, for the 2 pounds of spinach. Use a watercress piecrust.