1 (9 or 10 inch) pie crust
1 tbsp. of softened butter
2 cups heavy or whipping cream
4 eggs
3/4 tsp. salt
1 cup (1/4 lb.) shredded Swiss cheese
2 tbsp. minced scallions
2 tbsp. butter
10 oz. pkg. frozen, chopped spinach, thawed and well drained

Preheat oven to 425°F.

Spread a little bit of soft butter over pie crust.

In bowl, mix with fork or wire whisk, cream, eggs, and salt until well blended.

In a saucepan, melt 2 tablespoons butter; add scallions and cook until tender. Into cream mixture, add butter and scallions, cheese, 1/4 teaspoon each of nutmeg and pepper, and well drained spinach. Pour mixture into pie crust.

Bake 15 minutes; turn oven to 325°F and bake 35 minutes longer or until knife inserted in center comes out clean.