This is GREAT!!!
Came from an Oyster Cookbook that Charlene (Deb's sister) sent Deb a long while ago...

[color:"blue"]YANKEE CLIPPER QUICHE[/color]

1 pint shucked oysters & liquor
1 tsp. butter
1/2 pound washed, steamed spinach
3 eggs
6 ounces softened cream cheese
1 1/2 cups half and half
2 tbsp. flour
pinch nutmeg
S&P to taste
1 10 inch unbaked deep dish pie crust, chilled
1/4 cup chopped chives
1/4 cup chopped parsley
1/4 sauted chopped scallions
1 cup grated Greyure Cheese (or swiss or gouda)
3 tbsp. grated fresh Parmesian Cheese

pre-heat Oven: 375F
1) drain oysters (reserving 1/4 cup liquor, strained), pat dry and cut in halfs or quarters, depending on the size of the oysters. (to bite size)
2) melt butter in skillet and wilt spinach. squeeze moisture from spinach.
3) put eggs, softened cream cheese, oyster liquor, half andhalf flour and nutmeg in a blender and mix. season with S&P to taste.
4) arrange oysters in the chilled pastry shell; cover with spinach, chives, parsley, scallions, and grated cheese. pour egg mixture on top.
5) bake about 45 minutes, until custard is set and the top is a golden brown. remove from oven and let rest 10 minutes before serving.