Ingredients

1 refrigerated pie crust dough (half of 15-ounce package)

2 tablespoons butter

1 medium onion, chopped fine

3 cups cremini mushrooms, sliced

1/2 tsp salt

1/2 tsp ground black pepper

1/2 tsp ground nutmeg

3 cups baby spinach

3 large eggs, plus 2 additional egg whites

2/3 cup heavy cream

1/3 cup whole milk

8 oz Fontina cheese, grated

Directions

1.  Press pie crust on the bottom of a deep 9 inch glass baking dish (trim edges if necessary).  Bake according to package instructions, until light brown.

2.  While the crust is baking, prepare the filling.  Melt butter in a large, heavy bottom skillet over med-high heat.  Add the onions and saute ~3 mins.  Add the mushrooms, salt, pepper, and nutmeg- cook for an additional 10 mins.  Add the spinach and cook for an additional 2 mins (spinach will wilt).   Let this filling cool completely (very important!).

3.  In a large bowl, whisk the eggs, half and half, and milk.  Stir in ~3/4 of the Fontina.  Stir in the mushroom-spinach filling.

4.  Pour the mixture into the pie crust.  Sprinkle the remaining Fontina on top.

5.  Bake at 325 F for ~1 hour (will turn a golden brown color).  Cool for at least half an hour.  Cut into desired size pieces and serve.