This recipe is for one 9-inch frozen pie crust or homemade crust pre-baked for 

10 minutes. If using frozen, we recommend Oronoque Orchard deep dish. 

CUSTARD MIXTURE

3 eggs; 1  1/2 cups heavy cream; 1/4 tsp pepper; 1/2 tsp salt; 

pinch nutmeg; 1  1/2 cups Swiss cheese, grated. 

Beat eggs and cream in medium mixing bowl. 

Stir in remaining ingredients.

SPINACH MUSHROOM MIXTURE

1  1/4 cup spinach, chopped and cooked

(if using frozen, defrost and drain off the liquid);

1/4 cup onion, diced; 1/4 cup mushrooms, sliced; 

2 T melted butter; 2 T fresh parsley, chopped;

4 T Parmesan cheese, grated. 

Sauté spinach, onion and mushrooms in melted butter for 10 minutes. 

Stir into custard mixture. Pour into pie crust and top with remaining ingredients. 

Bake for 30 to 35 minutes in a preheated  375˚ oven until golden and puffy.