1 unbaked 9-inch pie shell
Minced onion
1/2 tsp. salt
Dash of pepper
1 1/2 c. light cream
4 eggs, beaten
2 (10 oz.) pkgs. frozen spinach
3 tbsp. butter
1 lb. Ricotta cheese
1/4 c. Parmesan cheese
1/4 tsp. nutmeg

Cook spinach as directed and drain. Saute onion in butter until transparent. Stir in spinach, salt, nutmeg, and pepper. In large bowl combine Ricotta, Parmesan, cream, and eggs; mix thoroughly. Stir in spinach mixture.

Pour into quiche pan with crust. Bake at 425 degrees for 15 minutes. Reduce heat to 325 degrees and bake 40 minutes or until a knife comes out clean. Serves 6-8.