CRUST:

6 oz. cream cheese
1/4 c. butter, softened
2 tbsp. heavy cream
1 1/4 c. flour
1/4 tsp. salt

CUSTARD:

4 eggs
3/4 c. milk
3/4 c. heavy cream
2 tbsp. butter, melted
1 tbsp. flour
Pinch cayenne
Pinch salt
Pinch nutmeg

FILLING:

10 oz. pkg. frozen spinach
1/4 tsp. salt
Freshly ground pepper
1 tsp. horseradish
4 tbsp. sour cream
1/4 c. grated Swiss cheese
3 tbsp. grated Parmesan

For Crust: Beat cheese and butter until smooth and creamy. Add cream and heat 1-2 minutes. Gradually add flour and salt. Combine thoroughly. Form dough into ball and wrap in waxed paper. Chill at least 1 hour before rolling out. Preheat oven to 400 degrees. Line 9-10 inch greased pie plate with dough. Place foil inside crust and fill with rice. Cook 7 minutes. Remove from oven, remove rice and prick bottom of crust with fork and return to oven 5 minutes more. Cool.

For Custard: Beat all ingredients with wire whisk and set aside. Preheat oven to 375 degrees.

For Filling: Cook spinach, drain and dry thoroughly. Add salt, pepper, horseradish and sour cream. Spread mixture over bottom of pastry shell. Sprinkle with cheeses. Cover with custard and bake for 40 minutes until custard is set, puffed and golden brown.

Note: A 10 ounce package of chopped broccoli may be substituted for spinach.