1 9 inch pie shell, baked
6 large eggs
1 cup heavy whipping cream
pinch of salt
pinch of rainbow pepper
1/8 teaspoon nutmeg
1/4 teaspoon paprika
Filling:
5 ounces fresh spinach, trimmed, washed, dried
1 small can of sliced or chopped mushrooms
Preheat oven to 350F. Cook pie shell according to directions. Blend custard ingredients (eggs, cream, seasonings, and spices). Place spinach on bottom of baked pie shell. Drain mushrooms and spread a layer over the spinach. Pour custard over all, filling shell to top edge. Bake 45 to 50 minutes or until filling is no longer liquid and is well set. Freeze immediately if not to be served at once.
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