2 pie shells, 9 inches (I use graham cracker)
1/4 c. wheat germ
1 tbsp. butter
1 tbsp. onion, chopped
1/2 c. canned corn
1 pkg. spinach or 2 c. raw, chopped
8 oz. Monterey Jack cheese, grated
8 oz. whipping cream
4 oz. evaporated milk
4 eggs
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. white pepper

Sprinkle wheat germ over pie shells. Brown chopped onion, corn and spinach (make sure you have squeezed excess water out of spinach). Spread in pie shells. Spread grated cheese over mixture in pie shells, 1/2 inch each.

In large mixing bowl, whip together until smooth, whipping cream, evaporated milk, eggs, salt, pepper and nutmeg. Pour into pie shell. Sprinkle top of pies with wheat germ (and Parmesan cheese, if desired). Bake at 425 degrees for 7 minutes then 350 degrees for 20 minutes or until set. Cool at least 30 minutes before serving. You may freeze one, or half the recipe.