Instructions: Preheat oven to 375 degrees. Spray 9-inch pie pan with non stick spray. Melt 2 tablespoons of butter in a skillet over medium high heat. Add onions and saute for a few minutes until they begin to get limp. Squeeze extra water out of spinach and add the spinach to the onions in the skillet. Continue cooking until the spinach is heated through and the extra water has evaporated.

In the meantime, beat the eggs lightly. Add the cream, salt, pepper, and nutmeg and whisk together to mix. Add the spinach/onion mixture and stir to combine. Pour into pie pan. Top with shredded Swiss cheese; dot with remaining 1 tablespoon butter.

Bake 25 - 30 minutes, or until set and golden brown. Cool 5 minutes before serving. Reheats well. Recipe can be doubled and baked in a large casserole, but baking time will be extended somewhat.

Serves 6-8.

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