Preheat oven to 450 degrees. Note that a large (10 1/2-inch) tart pan with a removable bottom (or pie pan) should be used.

CRUST:

1 c. plus 2 tbsp. flour
Pinch of salt
3 tbsp. firm butter
3 tbsp. vegetable shortening
2-5 tbsp. ice cold milk

Put flour and salt in a bowl. Gently cut in butter and shortening using pastry blender. Work quickly so heat of hands will not "toughen" pastry. Add milk, 1 tablespoon at a time, until dough goes into a ball.

Use least amount of milk for the flakiest crust. Roll out between waxed paper. Line pan with dough and prick well with a fork. Bake 8 minutes, lined with foil and weights (or dry beans) to keep the bottom from puffing. Remove from oven and take out foil and weights.

FILLING:

1 pkg. frozen spinach, defrosted and squeezed dry
3 green onions, chopped and sauteed in 2 tbsp. butter
2 eggs and 2 egg yolks
2 c. Swiss cheese, grated
1/4 c. Parmesan cheese, freshly grated
1/4 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. white pepper
1 c. milk
1 c. whipping cream

Beat eggs and yolks with whisk and add cream and milk, and seasonings. Sprinkle spinach, onions, and grated cheese over prepared shell. Strain custard into pastry shell. Skim off any foam with slotted spoon. Bake at 450 degrees for 15 minutes and at 325 degrees for 20 minutes or until knife inserted in center comes out clean.

To reduce the cholesterol and fat, use Fleischmanns butter and Egg Beaters as well as milk instead of the cream.