CRUST:

15 oz. pkg. Pillsbury already pie crust
1 tsp. flour
2 tsp. honey mustard or sweet hot mustard
1 tsp. half and half milk
1 tsp. sesame seed

FILLING:

1 tbsp. unsalted butter
1/2 c. chopped green onions
1 c. leaf spinach, fresh or 16 oz. frozen, thawed out & well drained
1/2 c. finely chopped ham
1/2 tsp. thyme leaves
1/4 c. all-purpose flour
1/8 tsp. pepper
1/8 tsp. mace or nutmeg
1 c. whipping cream
3 eggs
4 oz. or 1 c. shredded Swiss cheese
2 tbsp. sesame seed toasted

Prepare pie crust for 1 pie using 9-inch pie pan. Brush mustard over bottom of crust. Brush edge of crust with half and half. Press 1 tablespoon sesame seed onto crust edge.

Heat oven to 400°F. Melt butter in skillet over medium heat, add green onions, cook until crisp-tender about 1 1/2 minutes, stirring frequently. Stir in spinach, ham and thyme. Reduce heat to a simmer until spinach is thoroughly heated, remove from heat, put spinach mixture over mustard in bottom of crust.

In a small bowl using a wire whisk, combine 1/4 cup flour, pepper, mace, whipping cream, eggs until well blended. Pour egg mixture over spinach layer. Sprinkle with cheese and 2 tablespoons toasted sesame seed. Bake 35 to 40 minutes or until knife inserted comes out clean.

To toast sesame seeds bake in oven 6 to 8 minutes at 375°F.