Sauté onions and garlic in butter until golden brown. Add spinach & cook over medium heat, stirring constantly until excess moisture evaporates.

 

Combine spinach mixture, cheddar cheese, eggs, milk, basil and celery salt in large bowl. Stir to mix well. Turn into an unbaked pastry shell.

 

Arrange thinly sliced tomatoes around outer edge of quiche. Combine bread crumbs, parmesan cheese and peanuts in small bowl. Sprinkle over tomato slices.

 

Bake in 425 degree F oven for 15 minutes. Lower oven temperature to 350 degrees F and bake 20 minutes longer or until top is puffy and center moves slightly when touched.

 

Let stand 10 minutes before serving.