Categories: Egg dishes- cheese dishes

Ingredients

• 1 (15 oz.) pkg. refrigerated piecrusts
• 2 Tbsp. Dijon mustard
• 2 (10 oz.) pkg. frozen chopped spinach, thawed
• 1/4 cup butter or margarine, divide
• 4 green onions, minced
• 2 (15 oz.) containers ricotta cheese
• 1 cup whipped cream
• 6 large eggs
• 1 tsp. salt
• 1/4 tsp. ground nutmeg
• 1/4 tsp. pepper
• 2 cups (8oz.) shredded cheddar cheese
• 1/2 cup (2oz.) shredded Swiss cheese

Directions

1. Fit piecrusts into 2 (9-inch) pie plates; fold edges under, and crimp. Line each with aluminum foil, and fill with pie weights or dried beans.
2. Bake at 425 degrees for 10 minutes. Remove foil and weights; cool. Brush cooled

3. pastry shells evenly with mustard.

4. Drain 2 Tbsp. butter in a large skillet over medium heat. Add green onions; sauté 2 minutes or until tender. Add spinach; cook 2 minutes. Remove from heat. Stir in ricotta and next 5 ingredients. Pour evenly into pastry shells. Sprinkle with shredded cheeses. Dot with remaining 2 Tbsp. butter.
5. Bake at 375 degrees for 40 to 45 minutes or until set, shielding with aluminum foil to prevent excessive browning, if necessary. Let stand 10 to 15 minutes before serving.

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