b'TO PREPARE THE QUICHE FILLING:You will first need to blanch the spinach. Bring a small pot of salted water to a boil. Add the spinach. Stir for 10 to 15 seconds and drain. After it is drained, the spinach will need to be plunged into ice water to stop the cooking.Place the ham and shredded cheese in the baked pie shell. To make the custard, combine the eggs and spinach, and pure in a blender until smooth. Add the milk and cream, and pure to combine. Season with the salt, pepper and nutmeg. Pour the custard over the ham and cheese, and bake at 325 degrees until the custard is cooked, approximately 1 hour and 40 minutes. TO SERVE:Let the quiche rest until its cool enough to handle, then cut into slices and serve.Garnish each plate with marinated heirloom tomatoes and purslane or watercress.'