1 (8 or 9 inch) partially baked pie shell
1 tbsp. dijon style mustard
2 tbsp. minced green onion
2 tbsp. butter
1 (10 oz.) pkg. frozen chopped spinach, cooked and drained
1/2 tsp. salt
Dash of pepper
Dash of nutmeg
1 c. Ricotta, cottage cheese, or diced mild white brick cheese
3 eggs
1/2 c. whipping cream
1/4 c. shredded Swiss cheese
1 tbsp. soft butter

Brush cooled pie shell with mustard. Saute green onions in butter. Add spinach and stir over moderate heat to evaporate moisture. Stir in salt, pepper, nutmeg, and Ricotta. Blend in eggs and cream. Pour into pie shell. Sprinkle with cheese; dot with butter. Bake at 375 degrees for 25 to 30 minutes or until set.