Spinach Quiche

• 1 (8 or 9-inch) partially baked pie shell
• 1 Tbsp. Dijon mustard
• 2 Tbsp. minced green onion
• 2 Tbsp. butter or margarine
• 10 oz. frozen, chopped spinach, cooked and drained
• 1/2 tsp. salt
• dash of pepper
• dash of nutmeg
• 1 c. Ricotta, cottage cheese or diced, mild white Brick cheese
• 3 eggs (white) or 4 (brown)
• 1/2 c. whipping cream
• 1/4 c. shredded Swiss cheese
• 1 Tbsp. soft butter or margarine

1. Brush
2. cooked
3. pastry shell with mustard.
4. Saute onions in butter,
5. add
6. spinach and stir over moderate heat to evaporate moisture.
7. Stir
8. in
9. salt,
10. pepper,
11. nutmeg and Ricotta. Taste for seasoning.
12. Blend
13. in
14. eggs
15. and
16. cream.
17. Pour into pastry shell. Sprinkle with cheese and dot with butter.
18. Bake at 375u0b0 for 25 to 30 minutes or until set.

shell, mustard, green onion, butter, frozen, salt, pepper, nutmeg, ricotta, eggs, whipping cream, swiss cheese, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1054270 (may not work)