Instructions: Preheat oven to 375 degrees. Place the unbaked pie crust in a 8-9" prepared pie pan. Brush the entire surface of the crust with a small amount of dijon mustard, then sprinkle the Swiss cheese on top. Blind bake for 10-15 minutes.

While crust is blind baking: chop the onion by hand or in a food processor, then saute in the butter till lightly golden. Remove from heat and set aside.

With the steel blade in the food processor ( or in a blender ), process the cottage cheese till smooth. Add the blue cheese and eggs, and again process till smooth. Set aside.

Puree the spinach with the half & half. Stir in the egg and cheese mixture.

Mix well.

Stir in the onions and nutmeg blending well.

Place the blind baked crust onto a cookie sheet for support, and pour the entire blended mixture into the crust.

Place in oven and bake for 25-30 minutes or till set.

Remove from oven and let sit at room temp. for 10 minutes before cutting.

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