1 (8" or 9") baked pastry shell
1 tbsp. Dijon style mustard
2 tbsp. butter
1 (10 oz.) pkg. frozen chopped spinach, cooked & drained
1/2 tsp. salt & dash pepper
Dash nutmeg
1 c. ricotta cheese
1/4 c. shredded Swiss cheese
3 eggs
1 tbsp. butter
2 tbsp. minced green onion
1/2 c. whipping cream

Brush cooled pastry shell with mustard. Saute onions in butter (2 tablespoons), add spinach and seasonings. Stir until moisture evaporates. Beat eggs; mix with ricotta and cream; combine with spinach mixture. Pour into the pastry shell. Sprinkle with cheese. Dot with butter. Bake at 375 degrees for 25 to 30 minutes or until set.